||White sparkling classic met.
|Composition of the land
||Sandy with high flow capacity.
||Espalier with Guyot pruning.
||Manual harvest. The end of September.
||Soft pressing of whole grapes and fermentation at controlled temperature.
||In contact with the lees for 18 months with frequent “coupe de poignèe” to promote the complexity of taste and smell.
||Suitable for the whole meal.