Second fermentation in bottle
The base wine is a blend of three vintages. It goes into bottle with a little yeast and sugar, ferments a second time and then rests for thirty months on its lees in the coolest part of the cellar.
// In the glass
Tasting notes and what to cook
Tasting notes
Crisp apple, lemon and toasted brioche. Fine, persistent mousse with a dry, chalky finish.
Food pairing
Oysters, fried snacks, aged hard cheese, celebrations.
// The making
From the vineyard to this bottle
// Keep exploring
More from the cellar
Every wine on this list comes from the same hill. Ask us at the cellar door to taste them side by side.
All wines
