50hl per hectare, 60% Chardonnay, 40% Pinot Noir, average age of the vines is 20 years.
Manual selection is made before a soft pressing. First fermentation occurs in steel vats at a temperature of 14°C. The second fermentation occurs in the bottle for 1 month at a temperature of 14°C.
In the bottle on yeasts for 30/40 months with a periodical remoige of the bottles.
Light staw-yellow, pinkish hints with a fine and persistent perlage.
Great nose with hints of rennet apple, jasmine, honey, bread crust.
Dry, well-balanced acidity and remarcable structure give to this wine a long and impressive persistence in the palate.
|Alcohol by volume||
|Number of bottles produced||