Traditional viticulture. First press run-juice. Aged for 9 months on its lees.
On the nose: predominant aromas from aging on lees (pastry, pastries, a touch of apple pie), very similar to the aromas found in sparkling wines aged in the bottle with the traditional method. On the mouth: on the palate it is a wine with great volume and very dry, with enormous gastronomic potential.
Gold Gilbert & Gaillard Medals