• Marsanne vines trained and pruned in the Gobelet style and supported by stakes.
• Harvests picked manually and early at the beginning of September, to maintain the grapes’ freshness and floral aromas.
• Whole grape bunches pressed and not crushed.
• Sparkling wine made according to the traditional method: the base wine fermented at low temperature in small stainless steel and concrete vats, then a second fermentation in bottles.
• Ageing on laths for a minimum of 3 years.
• Amount of sulphite reduced: 26 mg/l total SO2 (135 mg/litre authorised in organic winemaking)
• No addition of dosage after disgorging (naturally brut sparkling wine).
• Production: 5.049 bottles