Crémant de Bordeaux Rosé Brut Château Rioublanc BIO

Pairs well with: festive moments as an aperitif, fish and seafood, cheese, as a dessert.

Bronze medal at the Concours Grands Vins de France, Mâcon

After a gentle pressing and subsequent maceration of the mash, the wine undergoes a secondary fermentation in the bottle ... It is then laid down 'sur lattes' for a minimum of 12 months in an 'underground cellar' at 14°C. The underground cellar in this case is actually an old limestone quarry under the St Emilion hill.