About this wine
Vinification
The grapes are harvested at optimal ripeness. Fermentation takes place in the bottle by the traditional method (Méthode Traditionnelle) at a controlled temperature of 14–16 °C.
Ageing
The wine rests on fine lees for 24 months at a cool temperature. This slows fermentation and integrates the carbon dioxide into the wine’s structure.
Tasting profile
Refined and elegant, with a fine stream of bubbles in the glass.
