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 of over 10 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 with richness and high class.