We select the choice yeasts used in the processing of this sparkling wine. The wine
is made sparkling using a pied de cuvee that undergoes rigorous and continuous enzyme testing.
Fermentation takes place over several months at very low temperatures.
The aromatic properties of the yeasts are maximized by regularly agitating the tank for a
period exceeding eight months to keep them in suspension, thus adding their elegant bouquet to the
Upon pouring into the flute a generous, quickly dissipating foam is formed, leaving a halo
around the edge of the glass fed by a fine and uniform perlage. Light straw-colored.
Refined, diverse fragrances, vaguely spicy, delicate and complex bouquet.
Rich, full-bodied, dry, and round with flavors of spices and fruits.
Cool but not cold, 10-14°C, 50-57°F.
A sparkling wine for elaborate dishes, whether based on fish, or white meat. Ideal for
Cheese based first courses, and with cheeses in general, especially good with shaved parmesan