Wine making

Conventional viticulture. Traditional hand picking into small crates. Temperature-controlled fermentation in stainless steel vats. Elevage sur lattes avant dégorgement, Elevage selon méthode ancestrale, Bouchon technique en liège.

---

Appareance

Golden yellow colour, many very fine bubbles, golden yellow highlights.

---

Nose

Mineral, subtle, subtle pear aromas, arômes balsamiques, arômes de brioche, subtle iodine aromas, subtile butter aromas.

---

Palate

Complex, ethereal, subtle fruit hints, slight iodine hints, round, mineral, light body, long length, notes de brioche.

---

Wine and food pairing

Fish terrine, Lobster, Fish dishes, Foie gras, Sushi

---

Serving temperature

8° - 12°

---