Grapes: 70 % Chenin, 20 % Chardonnay, 10 % Cabernet franc
Soils: loamy sand
Vinification: After pressing, the temperature juices were kept around 16 ° C until complete fermentation. This base wine, after blending of grape varieties, carried out a malolactic fermentation. The maturation took place in tank then we proceeded to filtration.
Traditional method.
The wine stayed on slats for 12 months minimum, according to the principle of the method traditional, which allowed it to refine. The
current dosage is around 6 g of sugar / liter to keep it on the dry side.
Production: 15 000 Bottles
Sparkling White Wine 750ml