About this wine
Vinification
After harvest, the grapes are sorted and gently pressed. The must remains in contact with the skins for about 12 hours at 5–10 °C. Alcoholic fermentation is followed by the addition of tirage liqueur. Secondary fermentation takes place over several weeks in sealed stainless-steel autoclaves, retaining the carbon dioxide that forms the bubbles. At its peak, the wine is rapidly chilled to −5 °C to remove sediment, then filtered and bottled under pressure.
Tasting profile
Refreshing in character.
