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Winemaking:

Age of vine: Young vines of under 10 years’ old and 30 to 40 year old vines

Soil: Pebbly soil (Pinot Noir), clay and sand (Folle Blanche and Chardonnay)

Use of exclusively hand-harvested grapes. Direct pressing of whole bunches in a pneumatic press. No racking. Alcoholic fermentation for two to three weeks with natural yeasts.

Four months in vats on lees before secondary fermentation in bottle.

Bottled for secondary fermentation according to the ‘traditional method’. Second maturation in bottle on lees for 12 to 24 months. Disgorgement and dosage with a small addition of liqueur d’expédition (0.1 cl).

Description:

Nose: Fresh, floral and fruity nose (redcurrant, pear). 

Taste: Lively, refreshing palate with notes of quince and hints of brioche. Crystal-clear, razor-sharp finish.