| Production technique |
Natural re-fermentation in the bottle and then élevage on the lees for a period of not less than 24 months. After the dégorgement the bottle will remain to rest for at least 2/3 months in the cellar before go to market. |
| Pairing |
Excellent as an aperitif, perfect for appetizers, it goes well with delicate first courses, dishes based on fish and white meats, oysters and crustaceans. |