This Rosé Champagne is produced from three days of skin maceration, which highlights the winemaking style of these traditional rosés based on the familial and local tradition. The wine is dosed to Extra Brut and is marked by flavors of red berries and toast.

Grapes: 100% Pinot Noir
Soil: Kimmeridgien
Maceration: 96 hours
Ageing: Stainless steel tank
Fermentation: Alcoholic and malolactic
Time on the lees: 4 years
Dosage: 3 g/L
Parcel: Les Protelles in Polisot
Age of the vines : 1976
Exposure : South

Tasting Note: Marrying Pinot Noir's depth with the vibrant energy of the Aube, delicate aromas of wild strawberry, raspberry, pomegranite, and rose petal unfold alongside subtle hints of spices and freshly baked brioche. The palate is silky yet incisive, offering layers of red berry fruit framed by chalky minerality and lively acidity. Extended lees aging adds complexity and texture, while the Extra Brut dosage (the only Extra Brut in the line) leans into a long, persistent finish that is savory, fruity, and refreshingly dry that  leaves a lingering impression.