Havilah Rosé cognac Fruit was harvested early in

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

Decant for 1 hour beforehand

between 90 and 100 years old

Great drinking pleasure now

bright acidity and brilliant natural balance

Havilah Rosé cognac Fruit was harvested early inThe 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