Salmon-pink in color, medium-bodied with fine bubbles. Made using the traditional rosé d’assemblage method (with added red wine), aged on the lees for approximately 24 months. The aroma is dominated by strawberry, raspberry, and red currant, complemented by notes of brioche and a light yeastiness, along with citrus and a hint of spice. The palate is dry, fresh, medium-bodied, and berry-forward. The finish is medium, fresh, and fruity. Pairs well with seafood, poultry, and appetizers. We recommend serving it with shrimp, tuna, chicken salad, carpaccio, and light tapas.