Selection
Tasting
Food and wine pairing
Operating temperature :
11,20 €

TASTING NOTES
candy
flowers
Foaming and ageing
Liqueur de tirage (a mixture of sugar and wine) and yeast are added to the wines before bottling. Under the action of the yeast, carbon dioxide generates effervescence. The bottles remain on laths for a minimum of 12 months at constant temperature in our cellars. This prolonged ageing allows the wine to develop its specific aromas and to offer bubbles of great finesse. The bottles are then stirred and disgorged to remove any yeast deposits. A dosage-determining liqueur is added before corking and labeling.
Harvest
Manual
Winemaking
On receipt of the harvest, we carry out slow pressing using our pneumatic presses. The first pressings, richer and more complex, are selected to produce the best base wines. Fermentation takes place in stainless steel tanks at controlled temperatures. After the vinification, our team of oenologists meticulously crafts the final blend, paying particular attention to the wines to sublimate the hue...
Vineyard
Vines about 25 years old.
Geology
Clay-limestone terroir
Geographical location
AOC Burgundy
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