The grapes are harvested by hand, transported in pierced boxes so that the juice does not oxidize, then pressed in whole bunches. The method of elaboration dates back to the end of the eighteenth century. It consists of carrying out a second firming in the bottle: after a first fermentation in vats, it is in the bottle itself that the foam is taken, thanks to a second fermentation. After a period of aging on slats of at least nine months and identical to all crémants, the bottles are turned on their tip so that the deposit, formed of natural yeasts, accumulates in the neck while waiting for the time of disgorging, an operation carried out by cooling.
Colour: The slightly golden colour of Chardonnay is illuminated by some silver reflections.
Nose: Intense with flavors of granny apple and honey combined with brioche notes.
Palate: The attack is immediate thanks to the fine bubbles that burst under the palate. Festive sensation guaranteed, reinforced by fruity aromas that bring a jovial balance.