The wine was fermented in stainless steel, followed by malolactic fermentation to give extra suppleness. Following fermentation, the liqueur de tirage was added and the wine underwent a slow second fermentation in bottle, and extended ageing on its lees for seven to eight years. This resulted in a wine with a finer, more persistent mousse and greater potential for complexity. After disgorgement, the wine received a Brut dosage of 8g/l and was aged for a further six months minimum before release.

Pinot Noir 50% and Chardonnay 50%. Deep gold color with some straw reflections. White peach and citrus zest notes are accompanied by slightly blid notes, for a very elegant and subtle nose. A fresh and frank attack in the mouth on citrus notes, followed by persistent elegance. The finish extends over dried fruit and pastry notes. A wine to be tasted now but which can also be kept in a cellar to appreciate its complexity and depth in a few years.

One of the greatest vintages in the last 30 years!