Grape variety: Gamay, poulsard.
Grown on steep hillside, the sharp incline of hills allows for the ideal exposure to sun rays; the terrain is clayey-limestone.
Viticulture: Vineyard density plantation is of 7200 vine stocks per acre.
The number of treatments is restricted according to the weather conditions.
The fertilizer input is carried out starting from an analysis of the soils and vine leaves, this is to ensure a better balance between the soil and the vines.
Focused management of vine vigour, leaf removal, topping and yield limitation, for a better ripening and quality of grapes.
Ancestral Method- Partial fermentation by keeping the vats at low temperature, thus enabling production of sweet wine at low degree.
The wine becomes limpid through filtration, keeping its yeast in order to continue with a natural fermentation process in the bottle.
This is the foam and effervescence creation phase.
The added yeast is removed by filtration and decanting.
The bottles receive definitive cork capping and are ready to be served.
Tasting notes: Of a beautiful pale-pink colour, and very soft bubbles.
Red fruit aromas, and exotic notes.
On the palate fruity aromas, raspberry, lightly strong.
Ideal serving temperature is 8 -10° °C.
alc/ vol %: 8% vol.
Aperitif, reception wine, lunch and desserts.
Best before: To serve very young within maximum 2 years, in order to preserve the fruity aromas.