Vinification/aging : Pressing for 3.30-4h. Settling for 12 to 24 hours. Alcoholic Fermentation followed by Malolactic Fermentation. Blending in vats and addition of liqueur detirage. 2nd alcoholic fermentation and taking of the foam. Wines put on slats (15 months-2 years). Riddling (2-3 weeks), disgorging, expedition liqueur and corking. Wine marketed after 5 years.
Taste and nose : Notes of breadgate, brioches and lovely freshness on the palate, good acidity balance. Extraordinary finesse of the bubbles.
Food pairing : Oysters, smoked salmon, seafood platter, fish tartare, sushi and sashimi, fish or shellfish, fish, white meats…