| Vinification |
The composition of the cuvee, made from selected grapes from dedicated vineyards (cru), is completed with 10% of wine elevated in barriques and a lower quantity of sugar of 20 grams per litre. The re-fermentation thus develops less pressure and the wine remains with a creamier carbonation. |
| Ageing |
Also in this case, the wine, after disgorgement and fining, remains six months in the cellar before going to market. |
| Pairing |
It goes well with naturally very tasty dishes, both fish (oysters and other salty crudités) and meat (ideal with tasty terrines). |