Soils : Clay-limestone soil - Clayey silt

Grape harvest : manual

Vinification : Alcoholic fermentation in temperature-controlled vats for 8 to 15 days at 18°-20°. Incorporation of active dry yeasts. The yeast transforms the sugar into alcohol and carbon dioxide. Storage in bottles for a minimum of 15 months after bottling, then disgorging.

Alcohol : 12 % Vol

Tasting notes : Pale gold color whose effervescence is fueled by fine bubbles. Delicate notes of apple tatin, pear marmalade. Lively and fresh explosion on the palate

Serving temperature : 6 to 8 ° C