Pinot Noir 75%, Chardonnay 20%, Pinot Meunier 5%, 36 months on the lees. Once collected and taken to the Philipponnat vinification rooms, the grapes ferment partly in steel and partly in barrels, where they also carry out malolactic fermentation. The total mass is combined with a small percentage of reserve wines aged in wood with the solera method, and Pinot Noir, to obtain a rosé with a delicate color. Upon visual examination, it reveals itself with a color that recalls salmon, with reflections that tend to coppery; the perlage is subtle and with good persistence. The aromas that envelop the nose are fine and elegant, mainly centered on notes of small red fruit, cherries and currants. On the palate it is medium-bodied, with a sip characterized by a pleasant freshness and a fruity taste