Alasia Brut Rosé, 2014

After hand harvesting the fruit is transported to the winery for chilling to 41ºF (5ºC). Whole bunches are then loaded into the pneumatic press to be gently pressed. No SO2 was added at any stage before disgorging much later. After settling for 48 hours, the juice was racked and tank fermented at 61ºF (16ºC). When this had completed, the wine rested in a cool underground cellar for three and a half years on it's yeast lees to give it richness and complexity. It remains for two months on yeast, before being prepared for a second fermentation in bottle at 54ºF (12ºC). Alasia Brut Rosé is left for three years on yeast lees to give it richness, complexity and complete stability.