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: Intense straw-yellow colour with a persistent and fine-grained perlage.
Bouquet: Intense, persistent with notes of yellow fleshhed fruit, balsamic and nut. Crispy scents of yeast and pâtisseries.
Taste: Dry, crisp and very well-balanced to the palate. It is an harmonious and full-bodied wine.