Pierre Clément studied oenology in Dijon and his savoir faire with Pinot Noir is evident in the domaine’s rose and red wines. His Menetou-Salon Rosé is made from 30-year–old vines planted on ideal clay-limestone soils. The grapes are all harvested by hand and yields are kept to 45hl/ha. The Pinot-Noir fruit destined for the Rosé is hand-picked at full maturity, at the same time as the grapes for the domaine’s Menetou-Salon Rouge. The Rosé and Red Pinot Noir wines are made from the same parcels picked at the same time. The Rosé represents 20% of the domaine’s red wine production. Once picked, the fruit descends to the winery by gravity flow and is selected on a sorting-table. The whole clusters are pressed using a pneumatic press while being protected from air contact. The juice rests in tank for 10 days at a very low temperature of 4C to stabilize and develop aromas and flavors. The juice is cleared (débourbage) and then fermentation begins naturally with the native yeasts. This phase lasts for about one month at low, controlled temperature (15C) in stainless steel tanks. The young Rosé is then aged in tank on its fine lees until bottling in February.

Light pink color, extraordinary aromatic character and, mineral inflected strawberry, cherry and pomegranate pure Pinot Noir fruit. On the palate, the sensation is at once rich, expressive and very fresh.