The wine of the forgotten pile, survived and aged regardless of memory, just like an elegant timeless sea-green dress pulled out from the bottom of a closet.
The grapes, which are at the perfect stage of ripeness,are gently pressed very soon after picking and are fermented in steel vessels at a controlled temperature of around 18°C.
In spring, the cuvee is ready and the wine is bottled, to become sparkling..The base wine used is single-vintage but comes from different vineyards.
The wine is then left to age with its own yeasts for at least 3 years.
