Manual harvest. Champagne traditional pressing. Decanting and racking, using natural gravity. Alcoholic fermentation between 16 and 20°. Aged on lees, with malolactic fermentation.
Ageing: 18 months in the coolness of our cellars.
The wine’s color is deep gold, highlighted by lively bubbles. The nose is round and fruity, displaying citrus notes. The cuvee is smooth and fruity on the palate, offering a wonderful balance and delicious harmony.