Pierre Gerbais Beauregard Rose de Saignee, Champagne, France

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Variety: Pinot Noir (saignée)
Terroir: Northern exposure, isolated at the top of a windy slope.
Viticulture: Certified sustainable (Ampelos, 1996)
Vinification: Saignée method. Sorted. Pressed with a Coquard press. Vinified and aged without added SO2. A combination of base vintage wine and solera reserve wine going back to 2011. A percentage of the grapes are macerated in tank for 24-48 hours in tank and the rest are pressed directly. Primary fermentation and malolactic fermentation in tank. Secondary fermentation with cultured organic yeast strains in bottle, aged for 36 months on lattes. Disgorged 6 months before commercialization. 25-30 ppm total SO2 at bottling. Extra Brut dosage: 3g/l.