Vinification: Following a scrupulous selection of the grape brunches the grapes are brought in small crates to the cellar for immediate pressing. The obtained must is fermented at a controlled temperature of 16°C followed by an ageing on lees for the whole of the winter period. In the springtime the bottles are racked off for a second fermentation in contact with yeasts and subsequently remain sur latte for a minimum duration of 50 months. This is followed by the daily process of Riddling (rémuage) sur pupitre and then disgorgement (dégorgement)without the addition of liqueur sugars. Before commercialization the wine is refined in bottle in an acclimatized environment for a period of at least 1 year.
Servicing Temperature : 12°C