"Direct press of all the grapes. The main part of the grapes were pressed slowly in a vertical press, the rest in a mechanic press. All juice was blended during the fermentation. A fermentation that stopped when the wine had 30 grams of sugar left.

Therefore, a rosé with a little bit of sweetness. The 30 grams of sugar are still there, so are the carbonic gas from the fermentation. It adds a little fizz to the wine and for that reason it is bottled with crown cap."

Notes from A.F. Steen & A.B. Blauert