Grape Varieties
Chardonnay 60%, Pinot Noir 40% - from organic cultivation.
Production Technique
Manual selection of the ripest grapes. Natural bottle fermentation method: base wine aged at low temperature in steel containers, maturation on lees for at least 60 months, manual rémuage on pupitres, dégorgement, and 3 months of bottle aging before release.
Organoleptic Characteristics
Color: Intense straw yellow.
Perlage: Persistent, very fine, and abundant.
Aroma: Naturally pleasant yeast notes, with subtle hints of spice and citrus fruits.
Taste: Dry, full-bodied, and harmonious, supported by good creaminess. Long aftertaste with fruity and vegetal notes.
Producer’s Recommendations
Serve at a temperature of 5/8°C. Pairs excellently with fine pastries. If stored properly, it can age for over 25 years.
Alcohol Content: 12% vol.