Traditional method: “méthode champenoise” fermentation in the bottle. Varieties are collected separately. The process begins with the separation of the grapes then cooled to 8°C to minimize oxidation. Then pass berries which bleeds presses run juice by natural runoff is 55-60%. Decant deposits and is cooled to 6°C, allowed to stand for 24 hours. The clean must pass the fermentation tanks is done at 14-15°C for three weeks. After finishing treatments, filtration and stabilization, the blend is made with different percentages, usually every year seeking balance and acidity similar degree. At the same time causing the second bottle natural fermentation with the addition of selected yeast, sugar and natural lands. The fermentation lasts for about three months at a
temperature of 10-12°C and then continues in rhyme during three years.
On the nose
Fresh and fruity wine.
On the palate
On the palate slightly sweet and creamy, perfect foam without excess carbon and balanced acidity.
It is advisable for any snack food from start to finish, iron, casseroles, desserts not overly sweet with fruit salad, cakes, crème catalan.