In the far south of Champagne, in the Côte de Bar, Pinot Noir vines thrive in a cool yet sunny semi-continental climate. The vineyards consist of Jurassic limestone, which imparts a profound minerality to the sparkling wine. The hand-picked grapes are partially pressed immediately, while the remainder is destemmed and fermented on the skins for six days as a red wine. These two components are blended to create the beautiful salmon-pink cuvée, which, after bottle fermentation, is aged on the lees for at least 36 months before the rosé Champagne is disgorged. Color: bright salmon pink; Aroma: prominent red berries, raspberry, a hint of Szechuan pepper; Taste: full-bodied, invigorating, silky tannins, long finish