About this wine
Vineyard and terroir
The fruit comes from estate vineyards with gravelly alluvial soils rich in iron, phosphorus and potassium.
Vinification
The grapes are usually harvested by hand during the final ten days of September. After destemming, they are gently pressed in chilled pneumatic presses. Fermentation takes place in stainless-steel tanks under temperature control, never exceeding 25 °C. The second fermentation occurs in autoclaves using the Charmat method.
Ageing
The wine rests briefly in bottle after the second fermentation.
Serving and pairing
Serve at 8–10 °C in summer and 11–13 °C in autumn and winter.
