Mechanical harvest by choice of speed and for execution during the cool hours of the day
Cooling of the bunches, under a controlled atmosphere (nitrogen) to limit the appearance of sulfur dioxide or sulphites. (idem maceration and pressing)
Quick maceration in the press
Soft pressing
Low temperature fermentation in temperature-controlled stainless steel vats
Refining in thermoregulated stainless steel vats
Addition of must and second fermentation in the bottle
Long maturation on lees under controlled humidity and temperature
Tasting
Dress :
bright straw yellow with light green reflections
Nose :
fresh green apple, complemented by delicate notes linked to effervescence.
Large minerality with pastry notes.
Mouth :
in line with its aromas, this cru is distinguished by its marked minerality and remarkable freshness which make it lively and enveloping.
Tasting moment
recommended with structured dishes (fish, raw meats) but also as an aperitif.