Havilah Rosé cognac the spirit drawn from the

the spirit drawn from the still can be bottled without filtration

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

Decant for 1 hour beforehand

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

between 90 and 100 years old

Havilah Rosé cognac the spirit drawn from theThe 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