There's always a silver lining, so despite this year's low yields, the quality of the grapes is superbe : high sugar content, no rotting, and good acidity : just what we need to make an excellent "pink champagne"! This year Thierry decided to start out by making rosé, before he gets too busy with the fermenting tanks. At Fluteau we use the authentic "saigné" method, which means we first let the grapes macerate on their skins before pressing the juice. This year we even used a sorting table for more precision.
This is Ron, our Chicago importer who was visiting us during the harvest and helped us out for a few hours !