Harvest: selective picking by hand in boxes of 20 kg
Mash: partly destemmed, whole berries, partly whole cluster pressing Fermentation: mash fermentation, spontaneous in oak casks (whole berries) for 3 days by 25°
Aging: Method Ancestrale, in bottles for 6 months on fine lees
Botteling: Disgorged March 2020
With its silk-matt straw yellow it shows its alternative character, intense foaming, dried apple slices in the fragrance; fine pearly mousse, pleasantly dry, excellent acid balance, exceptionally clean fruit, apple pie, peach juice, pear sorbet and brioche, easy to drink and invigorating.
like champagne, a universal food companion