Selection of the best parcels of the vineyard, tasting of the grapes, manual harvest and vinification of the varieties separately. Destemming and cooling the grapes of the grapes without squeezing, soft pressing, selection of the first musts. Fermentation at low temperature. Static racking and traditional stabilization. Blending of the wines for a second fermentation in bottle to obtain a very fine bubble, long aging process.

Selection of the best parcels of the vineyard, tasting of the grapes, manual harvest and vinification of the varieties separately. Destemming and cooling the grapes of the grapes without squeezing, soft pressing, selection of the first musts. Fermentation at low temperature. Static racking and traditional stabilization. Blending of the wines for a second fermentation in bottle to obtain a very fine bubble, long aging process.

Like all our products, we start with a cold paste, so we harvest at night and then we cool the grapes before going to the press. A part of the pasta is made as if it were white “Blanc de noirs” without extraction of color, the other part with an extraction of 1 hour. With great care to avoid oxidation, we put the 2 musts together and start the fermentation. The second fermentation takes place in the bottle very slowly for a good integration of the bubble. Where it will age on its own lees to gain in complexity.