From sites in Montlouis and Lussault-Sur-Loire, both of which are set on flinty tuff over limestone. Made from 50% Pinot Noir, 30% Pineau d'Aunis, and 10% each of Cab Franc and Grolleau, the rosé is direct-pressed to ferment in stainless steel. Secondary fermentation takes place in bottle, followed by 15 months aging on the lees. Nine grams of dosage per liter.