Sparkling rosé

She is a lively dance in your glass. Effervescent and pairs perfect with our carrot/celery root salad we posted earlier. It’s Spring in January. She is from the Loire Valley and 100% Grolleau Noir. They use the Method Ancestral, where they bottle before fermentation stops. This gives it the sparkle. They do disgorge the sediment but do not add a dosage. She is organic, and raised using biodynamics. I would expect nothing less the Pascal Pibaleau farms.
Saluté

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