Haute Couture French Bubbles Rosé veuve-clicquot The leftover juice is then

The leftover juice is then fermented with indigenous yeasts and twice distilled in copper stills to create a Blanco that becomes the spirit’s base

The taste is very well balanced with sweet fruit notes

Signifying the end of an era

The grapes are machine harvested with the latest Pellenc harvester technology guarantying that only perfect berries are picked

fresh pineapple

Haute Couture French Bubbles Rosé veuve-clicquot The leftover juice is thenThe grapes were pressed and fermented into a still wine. The wine was bottled with the liqueur de tirage to start secondary fermentation in the mthode traditionnelle or traditional method. After disgorgement and right before final corking, dosage of 27g l was added.