FAT BASTARD SPARKLING ROSE

This sparkling wine is elaborated according to the «Méthode Charmat”, consisting in a second fermentation process before the bottling.
Sugar and yeast are added to the base wine, which is kept at a temperature of 20°C. This second fermentation takes place in a pressure-resistant steel tank during 10 days. Once it is completed, the sparkling wine is chilled to -2°C in order to stabilise it and reduce its effervescence. It is filtered at low
temperature and then bottled with a counter-pressure filler.

Tasting Notes

Fruity, seductive with fine bubbles and a delicate balance between sweetness and freshness.

Food Pairing

Great match with salmon tartar, chicken with tarragon, strawberry soup.