Type of Soil:Moderately loose-packed.
The vineyard is located 350 metres above sea level next to the River Ongina.

Number of Vines Per Hectare:3300
Age of Vines: 11 years
Grape Harvest Period: First ten days of September Average Yield Per Hectare: 8000kg/ha

Vinification:White-wine fermentation. The skins are immedia- tely separated from the must, which ferments at a controlled temperature between 12°C and 15°C during the prise de mousse. Fermentation yeasts are then stirred for eight months using the bâtonnage technique.

Ageing: Long charmat, at least 6 months in bottles before being released to market.

Bottling Data: Alcohol 12.5% Vol. Residual sugars 3g/L Total acidity 8.5g/L

Features

Colour: vintage pink colour and “onion skin” hue. Evanescent froth upon pouring.
Aroma: elegant hints of violet, blackcurrant, raspberry, wild strawberry, as well as notes of yeast and bread crust.

Tasting Notes: it is distinctly fresh and full-bodied, as the vine and fossil-rich soil would warrant. Pleasant velvety sensations linger. It both surprises and intrigues.

Pairings: excellent with meat and fish appetisers, as well as starchy first courses, such as risottos, or main courses featuring roasted white meat or fatty fish. Excellent with margherita pizzas.