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The grapes are harvested separately by hand in 20 kg crates and stored at 10°C in a cold room before being gently pressed. The Pinot Noir free-run must (45% yield) is fermented in temperature-controlled stainless steel, while the Chardonnay must ferments in barriques for four months. After blending, the base wine remains on the fine fermentation lees until tirage, which takes place the spring following harvest.
Aging on the lees: at least 8 years
Aging: at least 6 months after disgorging
Dosage: not dosed
Color: intense yellow with golden reflections. Fine and persistent perlage.
Aroma: complex with notes of bread crust, custard and yellow fruit.
Taste: full, enveloping, good structure and persistence
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