We stabilize wines by cold process to avoid any tartaric haste. The second fermentation is generated by the addition of yeasts and sugar. It takes place at 18 degrees Celcius in stainless steel vats in order to ensure optimum homogenization. During the second fermentation, our vats are provided with an agitator so that yeasts and sugars are in suspension. Just before the bottling, the wine is filtered under iso-barometric pressure with microns filters.

To enjoy by itself at the aperitif.

Clay-limestone soil.

Very floral and fruity, this light-bodied sparkling wine offers notes of peach and apricot aromas on the nose. It shows lovely harmony, swathing the palate in crispiness texture and a delicate mandarin orange, while well-meshed acidity keeps this fresh. A clean bubbly for easy sipping.

Located in altitude, vines are prematurely harvested then, grapes keep the freshness and the characteristics adapted to sparkling wines.

After the pressing, grapes musts are cleaned out and prepared under cold conditions during 24 hours. The fermentation takes place in low-temperature conditions. For a more intense freshness, the malolactic fermentation is not realized. Wines are then taken away and raised on fine dregs, before being stuck and filtered to prepare them for the second fermentation.