The winemaking is very precise at Bruno Paillard and never more so that with their rosé. Only the first pressing is used. Part of the pinot noir is gently pressed and the juice and skin quickly separated for fermentation to begin. Another part of the pinot is macerated, with the skin and juice in contact to extract colour (and flavours). The composition of the entire blend includes a touch of chardonnay. The cuvée is made up of 25 vintages going back to 1985. Light pink with a copper tinge. Wild strawberries and lively citrus fruit. The dosage is below 6 g/l. Enjoyable as an aperitif but also very convincing as a food pairing including with tempura, dim sums, pakoras, and Italian fritto misto.