Authentic
Tasting
Food and wine pairing
Operating temperature :
TASTING NOTES
Lemon
White flowers
Pastries
Foaming and ageing
Liqueur de tirage and yeast are added to the wines before bottling. Under the action of the yeast, carbon dioxide produces effervescence. The bottles remain on laths for a minimum of 12 months at a constant temperature in our cellars. This prolonged ageing allows the wine to develop its specific aromas and to produce fine bubbles. The bottles are then stirred and disgorged to eliminate yeast deposits. A dosage-determining liqueur d'expédition is added before labeling and packaging.
Harvest
Manual
Winemaking
Upon receipt of the harvest, we perform a slow pressing using our pneumatic presses. The first pressings, which are richer and more complex, are selected to produce the finest base wines. Fermentation takes place in temperature-controlled stainless steel tanks. After vinification, our team of winemakers meticulously crafts the blend.
Vineyard
Vines about 25 years old.
Geology
Clay-limestone terroir
Geographical location
Burgundy
Foaming and ageing
Liqueur de tirage and yeast are added to the wines before bottling. Under the action of the yeast, carbon dioxide produces effervescence. The bottles remain on laths for a minimum of 12 months at a constant temperature in our cellars. This prolonged ageing allows the wine to develop its specific aromas and to produce fine bubbles. The bottles are then stirred and disgorged to eliminate yeast deposits. A dosage-determining liqueur d'expédition is added before labeling and packaging.
Harvest
Manual
Winemaking
Upon receipt of the harvest, we perform a slow pressing using our pneumatic presses. The first pressings, which are richer and more complex, are selected to produce the finest base wines. Fermentation takes place in temperature-controlled stainless steel tanks. After vinification, our team of winemakers meticulously crafts the blend.
Vineyard
Vines about 25 years old.
Geology
Clay-limestone terroir
Geographical location
Burgundy
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