The bubbles are fine and long-lasting, rising like a delicate strand of pearls to form a narrow ribbon of mousse along the sides of the glass. This sparkling wine, with its lovely greenish-gold colour boasting brilliant highlights, features lovely vivacity on the nose and is redolent of delicious aromas of tropical fruits (mango) and dried apricot as well as buttery notes of brioche. The flavours on the palate are refreshing and finish on a slightly mentholated note.

A wine for celebrations, holding the promise of conviviality, it may be enjoyed well-chilled (4°-8°C) as an aperitif with hors d’oeuvre and canapés.

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vinification

A blend of Pinot Noir (20%) and Chardonnay (80%). Both grapes are fermented at a low temperature (18°C) to best extract the aromas typical of each varietal and lend complexity to the wine. The wines are left on the lees for 3 months after fermentation. The selection of the wines used for the second fermentation is based on several criteria: balance, aromatic richness and acidity. The prise de mousse (or second fermentation that takes place in the bottle) begins once the liqueur de tirage (yeast + a small amount of sugar) is added. This second fermentation takes place in cool cellars (between 9° and 12°C) which is ideal for this phenomenon to occur. Ageing for 9 months on the lees allows the yeast to break down which lends complexity to the wine.