||White organic sparkling charmat method brut
|Composition of the land
||Red ferrous soil, with underlying limestone layer.
||Mechanical harvest during the first week of September.
||Soft pressing and brief maceration for 2 hours in the press. Fermentation in pressure stainless steel tanks at 13 °C for at least 10 days. Yeast fermentation for 6 months.
||Yeast fermentation for 6 months.
||Base for cocktails, aperitifs, canapés, seafood and pizzas.