Simonsig Brut Rosé MCC 2017

In the cellar

All the grapes were handpicked in bins. The whole bunches were gently pressed in pneumatic presses to collect the purest juice called the cuvée. The juice was fermented in stainless steel tanks, at about 14-16°C, with specially selected yeast strains to ensure optimum fruit and freshness in the wine. The final composition of the Rosé is determined by meticulous tastings before the different cuvées are expertly blended resulting in the most refined and fruity wine. The fermentation in the bottle creates the millions of magic bubbles. The bottles are then matured in our cool and dark cellars for at least 15 months, adding layers of yeasty complexity to the delicious red berry flavours. When the perfect harmony is reached the disgorgement removes the yeast and in the final step a small quantity of dosage is added to finish a perfectly balanced Brut Rosé.