(80% Pinot Blanc/20% Pinot Auxerrois). Whole-clusters were fermented in temperature controlled, stainless steel vats, the varieties are blended and bottled after six months with yeast added to trigger the second fermentation. After a minimum of 12 months on its lees the dosage is added.
Light yellow with green reflections and fine pearl beads, the nose offers galia melon, sweet woodruff and dried mango, with minerals and hints of nuts. The soft mousse is accompanied by a powerful body and fresh, lemony acidity.
The wine gains complexity in the glass, finishing with a long aftertaste.
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