25% Arbanne, 25% Petit Meslier, 25% Blanc Vrai, 25% Chardonnay
White wines from 4 white grape varieties
Very low sulphur content
Very rare Arbanne
Vinification of the Blanc de Blancs: Only the juices from first pressing (the cuvées) are used. Mechanical low-pressure presses, Use of gravity to avoid pumping when transferring wines from vats, thus avoiding oxidisation.Natural settling
Alcoholic fermentation for roughly 2 weeks at low temperature. Then total and natural malolactic fermentation. Assemblage - 100% of the wines are made in vats in order to preserve as much freshness as possible. After bottling, the cuvée is aged for at least 3 years sur lattes (on laths).
Dosage: 4.2 g/l
FOOD PAIRINGS: Ideal as an aperitif. Perfect with tartelette printanier (tartlet with young spring vergetables), seafood blanquette, veal carpaccio with white truffles. Serve at: 45°F.
TASTING NOTES: Aromas of very fresh grapes and citrus fruits evolving towards notes of honeyed apples and fig jam, borne by a bouquet of white flowers. On the palate, a Champagne with great freshness, mineral and chiselled, and a very persistent finish.