Vineyard:

Young plantations. Located at high altitude, the vines are harvested early so that the grapes retain the freshness and characteristics adapted to sparkling wines.

Géology:

Clay-limestone

Vinification:

After pressing, the must is settled and stabilized at cold temperature during 24 hours minimum. Fermentation is done at low controlled temperatures. For a more intense freshness, the malolactic fermentation is not carried out.

The wines are then racked and matured on fine lees, before being fined and filtered to prepare

them for foaming.

Setting of foam and ageing:

We stabilize the wines by the cold in order to avoid any tartaric precipitation. The setting of foam is done by adding yeast and sugar, at 18°C in stainless steel tanks. In order to promote this fermentation, our tanks are equipped with a stirrer so that the yeasts and sugars are in suspension. Just before bottling, the wine is filtered under isobarometric pressure with micron filters.