||White sparkling classic met.
||Vineyards around the village of Aÿ - Dizy (France)
|Composition of the land
||Clay and limestone on belemnita quadrata chalk. This chalk variety stores and radiates solar heat, maximizes drainage of excess water and retains humidity in summer. It stores the principal minerals that give the grapes their high ester content.
||Pruned according to “Chablis” and “Cordon de Royat” methods.
|Plants n. x hectare
||8,300 to 10,000 vines by hectare.
||Grapes harvested by hand in September, transported in vented crates. Hydraulic presses of 4,000 kg.
||By parcel. Static settling 15 to 20 hours. Alcoholic and malolactic fermentation, tartaric stabilization in small-volume, temperature controlled tanks during 3 to 4 months.
||Aged on lees 3 years on average. Bottled 4 to 6 months after harvest.