About this wine
Vinification
Ripe grapes are hand-harvested from late August to early September, then gently pressed in pneumatic presses without destemming. The must is chilled to 6–8 °C to prevent fermentation and settle naturally, then cooled to 0 °C to stop fermentation completely. It is held in large stainless-steel tanks in a refrigerated room until required for bottling. Throughout the year, batches may be removed from cold storage and fermented again in sealed tanks; the resulting carbon dioxide creates the foam and fine bubbles. Isobaric fillers are used for bottling.
Tasting profile
Elegant, with a rich aroma, delicate taste and gentle, fine bubbles.
Label / history
The wine is packaged in special bottles, with each cork secured by a wire cage.
