Description
Handpicked harvest, in 17 kg bins, to preserve the best transportation conditions.
The pressing is done with the whole bunch at low pressures. Only 50% of the extracted must is used to make our base wines. The fermentation takes place in barrel and is aged for a period of 6 months, waiting for the second fermentation in the bottle. The bottle cellaring is for a period of at least 3 years.
Produced with the traditional Champenoise method of bottle fermentation, from carefully selected Chardonnay and Pinot Noir grapes and after a minimum of 3 to 4 years of aging, we are proud to oer this exclusive sparkling wine. Great elegance, freshness and seductive acidity is the seal of top world-class quality wine.
A good sparkling wine requires patience. The silent work of the yeasts combined with the passage of time, slowly begin to rene the acidity, to show ne and silky bubbles with notes of toast, toee, bread and caramel mixed with small oxidative notes.
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