||White sparkling classic method pas dosé
|Composition of the land
||Native, calcareous with red clay and silt.
||Third decade in August. Quality selection of grapes in vineyard, hand-picked in small boxes.
||Gentle pressing of the whole clusters, followed by utilization of not more than 50 % of the free-run must. Fermentation at ca. 18 °C, 60 % in stainless steel and the remaining 40 % in Barriques and Tonneaux, with partial malolactic fermentation in the fermentation container. Wines from two or three preceding vintages are included in the cuvee.
||Ageing sur lie: 72 months.
||Canapes of pasta brisé, cold marinated salmon, oysters and creamed cod-fish. Parmesan cheese with a long maturation period.