The terroir of the vineyard is clay limestone soils. Hand-picked grapes are sorted in the vineyard and cellar (50%). Grapes pressed using the direct method. Must is fermented and matured in stainless steel vats on fine lees (14 months). Second fermentation traditional method Extra Brut. The cellaring time is 3-4 years.
Fine Bubbles Nose with an expressive bouquet of fruit Fresh and floral Aromas of white and red fruits.