Vineyard:

Located at high altitude, the vines are harvested early so that the grapes retain the freshness and characteristics suitable for sparkling wines.

Soil:

Clay and limestone terroir

Vinification:

After pressing, the must is settled and coldstabilized for a minimum of 24 hours. Fermentation is done at a controlled low temperature. For a more intense freshness, 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 the fermentation.

Fermentation : We stabilize the wines by chilling to avoid tartaric precipitation. We add yeast and sugar to the wine at 18°C in stainless steel tanks. To encourage this setting of foam, our tanks are equipped with a stirrer so that the yeasts and sugars are in suspension. Just before bottling, the wine is filtered under iso-barometric pressure with micron filters.