Between last week of August and the first of September, manual harvest in boxes.
Winemaking
Storage at temperature grapes (next to 2 ° C) and humidity controlled to a stay of about
7 days; stemming and cold maceration of the crushed grapes for 18-24 h at about 10 °
C; soft pressing and fermentation in 500 liter casks for about 30 days; batonnage until
spring
Refermentation (pris de mousse)
The second fermentation takes place in September of the year following the harvest.
The refinement on the yeasts lasts a minimum of 48 months.
Remuage
Remuage is done manually on pupitres performing 21 positions.
The duration of the remuage is about 40 days.
Tasting notes
Pinkish color with coppery highlights; The sparkle is fine and persistent; The bouquet
is intense with hints of bread crust, hazelnut, honey and most important scents like pink
and white flowers. In the mouth the wine is full-bodied, enveloping and very persistent.
Combinations in the kitchen
Excellent as an aperitif, recommended with appetizers and pasta or to accompany
grilled fish and shellfish, expresses all its character with baked fish.
