This Rosé de Saignée is a project that I shared with Claire, my sister. It was really her project. And we put it in place. The particularity of a Rosé de Saignée is the difficult work on the colour.

Unlike a so-called rosé by assemblage, the color is obtained by macerating the grapes, not by adding red wine. You have to be incredibly precise. A little too much or too little, and the result is different. Not only for the result of colour, but also for the organoleptic level. This is a demanding cuvée, and a real proposition. “