HARVEST

Harvested entirely by hand in pierced crates.

Pneumatic pressing a few hours after harvesting.

VINIFICATION

Vinification by grape variety and terroir un thermo-regulated stainless steel vats.

Tasting of clear wines to determine the blend.

Maturing using the « Méthode traditionnelle » (secondary fermentation in the bottle).

Aging on lees for at least 12 months.

DOSAGE : Brut (12g/l)

TASTING NOTES

Robe light yellow, fine and harmonious bubbles.

Nose mineral notes and white flesh fruits such as pears.

Mouth tight with a nice finesse.

AGING POTENTIAL : 3 years.

IDEAL SERVING TEMPERATURE : 8 to 10°C