Harvesting, pressing and fermentation of the four varieties takes place separately in stainless steel vats at low temperatures, coupage takes place in November and drawing and second fermentation in the typical “Méthode Champenoise” bottles for a minimum of 12 months before clarifying, disgorging, capping and labelling, ready for your enjoyment.
Very pale brilliant yellow with regular lines of bubbles rising to form a crown.
Very pleasant initial sensation with fine, light aromas and secondary aromas redolent of ageing in the bottle with hints of fruits and floral shades.
A Brut which sits exquisitely on the palate, fully and creamy, yet dry and fresh at the same time, with a well-balanced acidity and an elegant, fruity and long finish.
Well balanced, with an agreeable after-taste and good presence.
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