Havilah Rosé cognac Maceration and alcoholic fermentation in

Maceration and alcoholic fermentation in temperature-controlled vats for an average period of nine days

The main variety of Nebbiolo is Lampia and its root stock is Rupestris du Lot

bright acidity and brilliant natural balance

light and pleasant

the spirit drawn from the still can be bottled without filtration

Havilah Rosé cognac Maceration and alcoholic fermentation inThe Glen Shian site produces fruit with low acidity, so picked early its ideal for a dry, elegant style of rose, of which we love to make. That fruit is whole bunch pressed, treated like a sparkling base, this was split between tank and a seasoned 2000L foudre for wild ferment. Happily we see the colour fall out of the juice during ferment, this patch seems to have a lovely fruit weight sweetness when completely dry. The other component is from our