Grape variety:

Chardonnay and Pinot Noir

Harvest:

The Chardonnay and Pinot Noir grapes, after careful manual sorting in the vineyard, are harvested in perforated boxes to guarantee maximum integrity of the bunches during transport to the cellar. The soft pressing of the bunches occurs by directly loading the whole grapes into the presses after having undergone a second manual sorting.

Vinification and second fermentation:

the obtaining of the "flower must" and its subsequent clarification initiates the first fermentation which takes place in steel vats at a controlled temperature. Once fermentation is complete, the "base wine" will be stored on the fine lees in "Battonage" and only in the following spring will the second fermentation take place. After the creation of the cuvées with base wines coming from the same harvest, we will proceed to the drafting and bottling phase, thus starting the second fermentation according to the traditional classic method of refermentation in the bottle. Following a long period of refinement of the wine in contact with the yeasts in thermo-conditioned rooms, the "remuage" phase on pupitres and the subsequent "degorgement à la glace" will take place.

Color:

not too deep yellow.

Perlage:

fine and persistent.

Perfume:

the bread crust and yeast add to the primary aromas of Chardonnay attenuated by aging and refermentation.

Taste:

fine, delicate, intense; you can feel the body of the Pinot together with the greater delicacy and acidity of the Chardonnay.

Food pairings:

ideal for aperitifs and the whole meal.