Vinification and Maturing
Grapes are exclusively hand-picked at the optimal ripening. There is a first fermentation in vats under controlled temperature at 16°C to develop aromas. The second fermentation called « prise de mousse » takes place slowly in the bottle. Ageing on laths between 12 and 15 months.
A pale yellow color with green tints, bubbles are tiny and elegant. The nose is fresh with a mix of white flowers, white fleshed-fruits like peach and citrus fruits aromas. Then, the wine develops notes of hazelnut and a subtle toasted. The attack is frank and vivid with a nice unctuousness.This sparkling wine is powerful, well-balanced with toasted notes on the finish.
Recommended at 7-8°C. It is delicious both as aperitif and during a meal. It goes perfectly with sea-food, fish, and white meat, and is particularly enjoyable with chocolate desserts.