Alcohol content: 11,50 % vol.
Serving temperature: 8 - 10° C (46 – 50° F)
Recommended glass: A medium-sized, tulip-shaped glass, narrowing at the rim
The base wine is put into pressurized tanks for the prise de mousse; it ferments in these for 18 - 20 days, with the aid of selected yeasts, at controlled temperatures of between 14 and 16° C. Once the desired pressure has been obtained (around 6 bar) the wine is chilled to -4° C in order to block the fermentation and encourage stabilization. It is then kept at a controlled temperature for at least one month, so as to favor its natural maturation in contact with the lees. At the end of this process, it is filtered and undergoes isobaric bottling.
A straw yellow color, with faint golden highlights and fine bubbles. An intense, clean and elegant nose, with notes of acacia honey and citrus fruits. Well-balanced on the palate, with good weight and tanginess; elegant, ripe fruit on the finish.
Excellent as a soft, rounded aperitif, even if its rare and delicate fragrance makes it particularly suitable for drinking at the end of a meal with dry petits fours, panettone, sweet cakes or fresh fruit.