60% Pinot Noir and 40% Chardonnay from Burgundy; partially aged in oak barrels.
First, we use a pneumatic press to crush the grapes. Next, the wine undergoes alcoholic fermentation in stainless steel tanks before some is aged in oak. Then, it is put in bottles to form its bubbles through the méthode traditionnelle. It is aged for a minimum of 4 years, far longer than the 9 months required by law, to ensure that the lees impart the maximum aromas and finesse to our wine.
A rich golden color
The four years of aging give it a truly expressive nose, with aromas of toast and a hint of vanilla from the barrel aging.
Try pairing it with seafood on a special occasion, such as lobster!