TERROIR SOIL TYPE: Siliceous-clay and limestone-clay terroir
ASPECT: southeast facing
AVERAGE AGE OF VINES: 30 years old
AVERAGE YIELD: 60 hectolitres / ha
PROTECTION METHOD: Integrated
VINIFICATION MANUAL HARVEST: 100%
GRAPE SORTING: Very careful sorting on arrival at the chai, to only keep the healthiest grapes at peak ripeness.
VINIFICATION: Pneumatic pressing, traditional champagne method, with temperature control.
VATTING: 15 days at low temperatures
MATURING : Bottle maturing for 18 months
PRESENTATION THE WINE: This sparkling wine boats a floral, refined and elegant nose, with a fresh and delicate attack on the palate.
SERVING TEMPERATURE: from 9°-10°c
FOOD AND WINE MATCHES: Enjoy it as an aperitif, on its own or with a cassis cream. It also makes a great partner to chocolate cake.
CELLARING: 3 to 6 years.
-Fact Sheet, Producer