Viticulture: One of the first French wineries to adopt biodynamic viticulture and credits biodynamics with enhancing the personalities of the estate's terroirs. All grapes harvest by hand.
Vinification: Bottled before primary fermentation is finished, resulting in a lower pressure sparkling wine - petillant - because only a portion of the fermentation occurs inside the bottle. Yeast is added to ensure the fermentation progresses smoothly. Once finished the wine is disgorged. Dosage = 10 g/l.
Aging: Aged for a minimum of 16 months on the lees.
Production: 3,500 cases
Notes: A fine nose with a lovely presence of minerals and honeycomb. Pure and polished with great acidity and delicate bubbles.