* FOOD AND WINE PAIRING *
Perfect served as an aperitif at 10°C, accompanying delicately smoked fish, both savoury and sweet or spicy dishes, or even with red fruit desserts.
Crémant Thomas Jefferson Rosé boasts a beautiful, salmon-pink robe with glimmering reflections. Delicate bubbles and an extraordinary vivacity on the palate, with a rich, indulgent texture. A complex bouquet with long-lasting aromas of red fruit (strawberry and raspberry), backed with hints of toasted bread.
The Grapes are harvested when their acid-sugar balance reach their best. The fruit is tranferred to the winery and immediately pressed in a pneumatic pressing machine. In addition to reinforce the perception of freshness and balance, the dosage is very precise.
The Pinot Noir grapes are not macerated, in order to preserve their colour. The must is transefrred to the vats for alcoholic fermentation using the same process used for still wine. After malolactic fermentation in the vats, the wine is blended together and then transferred to the barrels to mature for 8 months.