“DRY” CUVÉE

Tasting : Pale pink color, with a dry aroma, intense aromas of red fruits, raspberries. In the mouth, fruity aromas, fine bubbles and dry.

Food/wine pairing : Aperitif, reception, lunch and desserts

Tasting temperature: 8 – 10°C
TAV: 8%

Drink very young for a maximum of 2 years in order to preserve these fruity aromas.

Ancestral Method – Partial fermentation at low temperature in vats allowing the production of a sweet, low-proof wine. The wine, made clear by filtration, retains its yeasts in order to continue its fermentation naturally in the bottle. This causes foam to form. The deposited yeasts are eliminated by filtration and transfer. The bottles thus receive their final corking and are ready to be consumed.

Viticulture : vines planted at a density of 7,200 vines per hectare. The number of treatments is limited depending on the weather. Fertilizer is added based on soil and leaf analyses, thus ensuring a better balance between the soil and the vine. Control of vigor, leaf stripping, topping and limitation of yields, for better maturation and quality of the grapes.