After hand harvesting the fruit is transported to the winery for chilling (to 5° C). Whole bunches are then loaded into the pneumatic press to be gently pressed. No SO2 was added at any stage before disgorging much later. After settling for 48 hours the juice was racked and tank fermented at 16° C. When this had completed, the wine rested in a cool underground cellar for 3 ½ years on its yeast lees to give it richness and complexity. It remains for 2 months on yeast, before being prepared for a second fermentation in bottle at 12° C. Alasia Brut Rosè is left 3 years on yeast lees to give it richness, complexity and complete stability
Pale pink with a fine mouse. Delicate and fresh aromas of redberries and subtle yeasty notes. Rich and complex flavours lead to a long persistent finish.
Ideal as an aperitif or party wine.