Champagne MOUTARD Rosé de Cuvaison

Winemaking: Vatting method - At harvest, Pinot Noir grapes, placed in an open wooden vat, are treated in three different ways: 1/3 entirely foot-trodden, 1/3 lightly trodden, and 1/3 whole bunches. A short 4-day maceration then takes place to obtain the rosé taste. Fermentation continues until a density of 1040 to preserve the fruit, followed by devatting. Aging on laths for a minimum of 36 months - Bottling in April-May.