Crémant prepared “brut” (additional sugar dosed at less than 8g/L). Blend of Pineau d’Aunis (40%), Pinot Noir (20%), Grolleau Gris (20%) and Groslot Noir (20%) for a better balance and richness.
Clay-Limestone
Carefully hand-picked in small baskets, pneumatic pressing; only the best cuvées “Tête de Cuvée” & “Première Taille” are reserved for this Crémant.
After a light racking of the must, fermentation starts with the natural yeast born by the fruit, in order to bring out more typicity. Temperature control between 18 and 20°C.
Racking and filtration, bottling in March. Two years of maturation at 12°C on wooden traditional sloping racks. Bottles are turned by hand
Color: pale salmon pink Bubbles: very small and persistent Nose: very fruity On the palate: light and fresh, with a long aftertaste
As an apéritif or in dessert