Wines Tree

WINEMAKING
Yields are kept low and grapes are all harvested by hand softly to prevent any oxidation before pressing.
The average yield is limited to 50hl/ha. The harvest is exclusively manual. This Baron Maxime has a temperature controlled vinification.
Follows a « Méthode Traditionnelle » where a second fermentation takes place in the bottle. Aged on lees for 9 months.

TASTING NOTES
Its mousse is fine and persistent. The wine reveals delicate aromas of acacia with hints of peaches.
Soft and fresh on the palate, it displays a lovely creamy mouthfeel with a nice and creamy final.
It’s an ideal drink for aperitif (dry or in cocktail) or to accompany fish (trout) or seafood (crab, shrimp, crab).

WINEMAKING
Natural second fermentation in the bottle obtained by the ‘‘Méthode Traditionnelle’’ technique.
This Rosé is the product of a rigorous selection of the cuvees that will make the ‘‘champagnisation’’.
It has been aged for a minimum of 12 months, giving to the wine its fruitiness and complexity.

TASTING NOTES
Its bubbles are very fine thus perfect for special occasions, you can enjoy it cool at 6° to 9°C (42°F-48°F) as a perfect pairing to fresh fruit desserts.
Maximal cellaring is one year to keep all complexity and seduction of the wine.