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750 ML
13% ABV
From the winery:
Soil: Clay-limestone
Vinification and ageing: We work our Brut according to the Traditional Method by embellishing it with personal touches.
The harvest is done early in the morning to take advantage of the cool temperatures. The bunches are pressed respectfully and gently using pneumatic presses. The juices, rigorously selected, ferment at low temperature. After this step, the wine will be aged on its fine lees for a few years for the "reserve wines", before blending the different vintages for bottling. Then comes the decisive step of foaming, this second fermentation in the bottle being carried out with the natural sugars of the grapes, left beforehand in the wine. Our bottles will remain 2 years on latte before the final stage of disgorging on the fly.
It is all these personal touches that give our Traditional Method its refinement and its creamy and delicate bubbles.
Food and wine pairing: Le Brut is the friend of the party par excellence, it is ideal for the aperitif and the end of the meal. Its balance will also suit throughout a refined dinner.
