The grapes are pressed extracting the best juice. Cold, primary fermentation is undertaken to preserve the fruit character and freshness. Once the base wine is stabilized, we proceed to bottle the wine, the “tirage” or just the ferment process. We control the second fermentation in a very cold underground ambient enabling the finest bubble and great foam formation upon completion. The long contact on lees ~6 years adds character of roast nuts, brioche and truffles that complements greatly with the flavours of the wine. An excellent example of blanc de blancs.
Send us an email to inquiry about availability of this museum wine at [email protected]
We disgorge this great museum sparkling wine in special occasions and sell it in no more than 6 bottles orders.