Destemming, gentle crushing, and light pressing to extract the free-run juice. Alcoholic fermentation occurs with indigenous yeasts at a controlled temperature of 18°C. Minimal addition of sulfites, no additives. Then, a second fermentation in the bottle, where the wine remains on the lees for 12-24 months (méthode traditionnelle). Released to the market 1 month after disgorgement.

Yellow color with pink highlights in the glass, showcasing the effervescence and bubbles. Pronounced acidity, balancing with a slightly bitter aftertaste reminiscent of green walnut. On the nose, aromas of brioche, lime, ripe apricot, pear, strawberry. Creamy effervescence with tiny bubbles and refreshing acidity. Excellent balance and long finish. A quintessential example of sparkling wine from a cool-climate region.