Domaine Serol Turbullent Champs Libres

This sparkling rosé has been made according to the ancestral method. Crunchy and gourmet at the same time, its notes of tangy red fruits will respond perfectly to a summer aperitif.

The fruit is hand-picked, sorted by hand-and-eye upon arrival in the cellars, allowed to settle, and then fermented without any sugar addition at a cool temperature in cement. The partly fermented wine goes into bottle when it has hit 7% alcohol, and the fermentation continues for a little longer, but only up to about 10% alcohol. The established style is thus low in alcohol, with some unfermented residual sugar, the exact level depending on the vintage,

The Sérol family have been tending vines on the foothills of the Massif Central for several hundred years, since at least the mid-17th century. By the time Robert Sérol took the reins of Domaine Sérol during the 1960s, however, there were barely 2 hectares of rather elderly vines remaining. It was Robert who began the Domaine’s renaissance, by1988 he had 8 hectares of vines to his name. His son Stephane Sérol accelerated the process, so that during the last two decades the Domaine has expanded from 8 to 28 hectares, much of this achieved through the continued planting of Gamay. This is, after all, the authorised variety for the Côte Roannaise appellation.