As the name suggests, this is a sparkling wine where the fermentation in bottle is made by the yeast strain that initiated the alcoholic fermentation, unlike a Champagne or Crémant where we add exogenous yeast when bottling. This ancestral technique gives to the wine fine and delicate bubbles. The nose is expressive and open, full of perfumed apples, crushed chalk and hint of rose.
Xavier Weisskopf founded Le Rocher des Violettes in 2005. The old vine site parcels in Montlouis are mostly planted pre-WWII, with some parcels reaching 120 years old! He immediately converted his 13 hectares to certified organic viticulture and all grapes are picked by hand.