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Origin: Quality sparkling wine, Traditional Method
Terroirs: Red clay soils (Jurassic) and marl with fossils (Cenomanian)
Yield: 60hl per hectare
Grape variety: Blend of Gamay and Cabernet Franc
Age of vines: 20 and 35 years old

Alcohol content: 12.5%.

Vinification: Pneumatic pressing with separation of free-run and press juices. Cold static settling. Alcoholic fermentation in temperature-controlled stainless steel vats for 2 to 3 weeks. Second fermentation in bottle.

Ageing: minimum 9 months in the cellar, before disgorging and Brut dosage.

Tasting Notes :