Nose

Fruity scents of white peach, pear and apple, light hints of acacia blossoms.

Palate

Elegant, harmonious

Harvest

September, harvest by hand

Max yield per hectare: 135 quintals per hectare

Winemaking

- Vinification: Off-skins with soft pressing fermentation

- Primary fermentation: static decantation and fermentation at controlled temperature
- Second fermentation: 40 days
Sparkling method: refermentation in autoclave of 25 or 50hl in "Charmat method"