Recommended glass
Flute
Spurred cordon with a density of 4,500 plants per hectare.
Mid-September.
The grapes are immediately brought to the winery and subjected to crushing and destemming, then cooled to 10°C, followed by a brief maceration in the press for 4 to 6 hours to extract the aromas from the skins. The free-run juice is collected for fermentation in steel at 15°C. In spring, the wine is bottled with the addition of the “liqueur de tirage,” a syrup composed of wine, selected yeasts, and cane sugar for the second fermentation, which gives the sparkling wine its characteristic bubbles. The bottles are then periodically riddled to settle the yeasts. After 24 months, the sparkling wine is disgorged and permanently corked. It rests in the bottle for a few more months before being marketed.
Bright and intense straw yellow crossed by tiny bubbles and soft foam. A frank and lively aromatic profile of daisy, yellow-fleshed fruit, fresh hazelnut, and medlar. On the palate, it boasts creaminess and freshness with a delicate hint of bread crust and citrus. A soft sweet almond pleasantly closes the tasting.
Awards