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70% 鈣質粘土 及 30% 板岩
Country of Origin:
70% Calcareous clay and 30% slate
A select harvest of grapes specifically for this wine. Skins are allowed a short cold maceration obtain the soft color and then gently pressed. Fermentation in stainless steel tanks. Maturation on fine lees in 700 liters concrete eggs during 3 months. Weekly batonnage. Second fermentation in bottle through the traditional method (champenoise). Aging during 20 months. Manual natural disgorging with no liquors or sulfites added at that stage.
Ideal serving temperature:
Copper colored Rosé sparkling wine that has been produced through the traditional method and aged on fine lees. Aromas of strawberries and citrus. The palate is silky smooth with fine bubbles and flavors of ripe berries balanced with mineral notes and fresh acidity.