Pale yellow with golden reflections. Delicate bubbles.
yellow-fleshed fruit with fine notes of fennel and grilled almonds.
big on entry to the palate, light and crystalline on the palate. Fine, appetizing bubbles. Notes of hazelnuts, honeysuckle and acacia honey. Long saline finish.
Sommelier's advice: Strawberries and rhubarb verrine
100 % Marsanne.
Early harvesting by hand.
This sparkling wine is the result of the blend of two terroirs whose grapes have been vinified separately. The first terroir, located at a low altitude with soils of sedimentary origin (clays, limestone and silts) brings body and aromatic expression. The second, located higher up, has partially decomposed soils of granitic origin and imparts freshness, acidic tension and crystallinity.
Direct pressing of the entire bunches. Very careful selection of the juices coming out of the press. Short settling. Fermentation in stainless steel vats (70%) and in demi-muid barrels (600 l ) already used for several vintages (30%). Bottling for the “prise de mousse” (second fermentation in bottle) in the spring following the harvest.
Ageing in bottles on the lees for 36 months (referred to as ageing “sur lattes”).