Clay, siliceous pebbles, calcareous gravel and loess. Areas with granitic leptynites (Gneissic metamorphic rock).
Early harvesting by hand to preserve the taste and aromatic freshness of the varietal.
Direct pressing of the entire bunches, followed by the selection of the best juices. Fermentation in low-temperature vats (12°C)
until the wine reaches around 10% alcohol. Bottling followed by natural continuation of the fermentation (i.e. “prise de mousse” is achieved
without the addition of external sugar) until the sparkling wine reaches around 12% final alcohol.
2-3 months ageing in bottle on the lees (referred to as “sur latte”) after the fermentation is complete.
Colour: pale gold with anise tints. Copious fine bubbles.
Nose: bursting with freshness. Notes of citrus and chilled yellow-fleshed and stone fruit.
Palate: Tangy on entry, freshness and good balance on the palate, elegantly coated by the bubbles. Notes of grapefruit peel, bergamot and apricot. Tasty, saline finish.