Grape variety: Pinot Noir
Dates of plantation: 2000
Soil: Clay, sandy-limestone and flint
Aspect: South East
Altitude: 226 meters
Annual production: 4,000 bottles
Manual harvest – Selective picking on sorting table – Crushing – 100% destemmed – Free run wine – Cold maceration for 18 hours – 12 hours settling of the big lees – Fermentation 2/3 in tank 1/3 in oak barrel – Temperature control.
2/3 in tank and 1/3 in oak barrel – Malolactic fermentation completed – Fining before bottling.
Fabrice Sommier, wine waiter in Georges Blanc’s restaurant: “English pink colour, passing with red fruity fresh aromas, this wine is a condense of freshness, style and fineness. You can taste it in numerous occasions, from aperitif to every meal, passing for snack at ten o’clock or the little refreshing glass in the afternoon. Tasting fresh, Montruc will certainly become yours.”
Shellfish – Delicates foods with pure ingredients – Asian food.
Ideally served at: 8°C – Ageing potential: 2 – 3 years
AWARDS AND PRESS MARKS
Aperitif (Norway): “The same as that of a good quality red wine. This rosé is so fine it reminds rosé Champagne. Excellent to drink alone, with shellfish, or to accompany delicate dishes to the purest ingredients possible. A rosé of great class!”