||White sparkling classic method pas dosé
||80% Chardonnay, 15% Pinot Nero
||Clusters are handpicked, soft-pressed in a pneumatic press, and then fermented in temperature-controlled steel vats. Second fermentation: during Spring after harvest.
||7 months in steel. Ageing on the lees: at least 24 months. Post-disgorgement ageing: 4 months.
||Perfect as an aperitif, fish crudité, or even with all kinds of foods.