Description
• Free run and pressings are kept separate until final blending
He presses the fruit and then clarifies the juice before fermenting it slowly on indigenous yeasts in stainless steel and epoxy tanks
The second is gently sloped (about 10% incline) and faces north
the heavy rums
Robert Barbichon & Fils Rose de Saignee Brut, Champagne, France NV Cantina Togliana • Free run and pressingsThe Ros de Saigne bottling is deep rose colored wine due to the slow, extended time on the skins of around 48 hours before being pressed off to fermentation tanks. A fuller and more spice inflected side of ros Champagne to be sure. vintage NV terroir Kimmeridgian marl biodynamic fermentation stainless steel vats full malolactic fermentation aging steel & oak vats for about 8 months 36 months on the lees in bottle under crown cap varietal(s) 100% Pinot
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