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Sebastien Mouzon from Verzy in the Montagne de Reims makes this Rose in the Saignee method, which derives its colour from macerating the skins for 28 hours. It is aged in old oak barrel and 1.5grams of residual sugar is added. The wine undergoes malolactic fermentation which rounds off the fruit character. This delicate with red spiced fruits and a wonderful chalky finish. Biodynamic grower champagne.