Vinification: Pressed whole clusters. The juice is fermented in a stainless steel tank at 14 – 16° C, for a period of 14 – 18 days. After fermentation, the base Pinot Noir wine is aged for 6 months on sur lie while base Chardonnay is aged in a barrel. Traditional champagne method- secondary fermentation in the bottles.
Aging on the yeast cells for a minimum of 24 months.
Wine analysis: Alcohol 12.5%, pH 3.1, total acids 7 g / l, extra gross: 2 g / l.
Elegant sparkling wine with an intense wave of fine bubbles. The bouquet, full of finesse, is filled with sophisticated aromas of red currants and green strawberries, sage tones, delicate yeast notes, and mineral hues. Perlage is rich, focused, and vibrant. The exquisite fruity freshness, with tones of cherries and apples, makes it even more striking in the long finish, bringing lasting grapefruit notes and pleasant salinity.