VINESTOCK USED: three different Chardonnay clones, white Pinot and a very small amount of White from black-skinned grapes. 
HARVESTING: carried out by hand, just when the technical experts say it’s the right time to make the best sparkling wine base. The grapes are placed in 14kg plastic containers, sterilised with hot water jets after each usage.
WINE MAKING METHOD: After a very gentle pressing of the whole bunches of white grapes and an even gentler one of the black-skinned grapes, in a pneumatic press with central bellows, the fermentation takes place in stainless steel, thermostatically controlled vats. This gives the ideal wine for a “sparkling base”. During the year following harvest and after the “cuvée” has been made, it is re-fermented in bottles and at a controlled temperature and kept for around four years on its lees. It is then uncorked and the “liqueur d’expédition” is added. It is then refined for a further four months in a temperature controlled environment. 
COLOUR: strawy green 
PERLAGE: very fine and lasting 
BOUQUET: rich, delicate and, at the same time, bursting through. 
TASTE: rich, delicate and, at the same time, very well balanced and fine. 
ALCOHOL CONTENT: 12.5% by volume 
BEST DRUNK AS: An ideal aperitif and a wine of great class, taken with meals, especially to accompany fish, mollusc and crustacean dishes. 
SERVING TEMPERATURE: around 8-10° C