Vinification of the Kompassus Rosé Sparkling: Grapes transported in perforated boxes of 15 kg. Grapes destemmed followed by skin maceration. Pressing and fermentation in stainless steel. Bottling in March 2012 according to the classic Champagne method. Aging on lees for about 4 years. Disgorgement without the addition of sugar – Brut Nature.