Vinification: Grapes are softly crushed and vinified in stainless-steel wine tanks at about 15°C. At the end of fermentation, maturation is carried out on lees. Foaming & maturation on lees: during springtime following the harvest period, the base wine undergoes a second fermentation into the bottle at a temperature of 12°C for about 30 days. Once second fermentation has ended, the bottles refine on their lees in the cellar, and are placed on one side for at least 36 months. The wine clarification occurs with the “mise en pointe” process after a complex “remuage” or “riddling”, and after that disgorging and dosage are carried out.
Colour: Bright straw-yellow colour with a persistent and fine-grained perlage.
Bouquet: Intense and persistent with notes of dried fruit, raisins and candied fruit, pronounced scents of citrus and hebaceous. Fragrant with hint of bread crust or croissant just out of the oven.
Taste: Dry, crisp very well-balanced and full.
Food pairing: Exellent as an aperitif, mild and half seasoned cheeses, sushi and sashimi, fish dishes or fresh salads with avocado.