Bursting with freshness. Notes of citrus and chilled yellow-fleshed and stone fruit. Tangy on entry, freshness and good balance on the palate, elegantly coated by the bubbles. Notes of grapefruit peel, bergamot and apricot. Tasty, saline finish.
Clay, siliceous pebbles, calcareous gravel and loess. Areas with granitic leptynites (Gneissic metamorphic rock).
An extremely hot vintage in the south of France, with rainfall at the end of the season providing much needed freshness.
Direct pressing of the entire bunches, followed by the selection of the best juices. Fermentation in low-temperature vats (12°C) until the wine reaches around 9% alcohol. Bottling followed by natural continuation of the fermentation (i.e. “prise de mousse” is achieved without the addition of extra sugar) until the sparkling wine reaches around 10-10.5% final alcohol. 2-3 months ageing in bottle on the lees (referred to as “sur latte”) after the fermentation is complete.
- Grilled and Roasted White Meats
- Salads and Picnics
- Mild Creamy Cheeses
- Mature Strong Cheeses