Havilah Rosé cognac bright acidity and brilliant natural

bright acidity and brilliant natural balance

or rich cheeses (like washed-rind or blue cheese)

the spirit drawn from the still can be bottled without filtration

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

Fruit was harvested early in March and fermented on skins for seven to eight days

Havilah Rosé cognac bright acidity and brilliant naturalThe 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