Champagne Rose Pierre Mignon NV ABV 13 Batches are left on their

Batches are left on their skins post-ferment for 5 – 7 days before draining the wine and pressing the skins

crisp acidity and mineral notes

ribs and duck

10% of the blend is aged for 6 months in French oak to give more complexity to the wine

fermented until dry using native yeast

Champagne Rose Pierre Mignon NV ABV 13 Batches are left on theirWinemaking The Press and Fermenting facilities have been entirely redesigned and now cover 2,500 m: The fermenting room is air conditioned and thermo regulated and press is ultra modern. After the careful blending process all of the wines are aged for at least 3 years before release to ensure unwavering quality. Tasting Note A beautifully coloured ros with delicate red berry fruit on the nose with hints of biscuity complexity. Bright, juicy and creamy