Selection from a large palette of different crus, using exclusively the initial juice of the grapes. Fermentation in temperature controlled stainless stell vats. The blending incorporates a small quantity of red wine from Champagne. The wines are stabilised using cold temperature and lightly filtered, before being bottled and aged for approximately 3 years.
Serve at 8-10 °C with white meats and desserts containing little sugar, such as red fruit gratin, but also ideal as an aperitif
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