The grapes arrive at the cellar in perfect condition in order to be pressed immediately, thus allowing recuperation of the juice at the beginning, during and end of the pressing processus. Only the juice from the heart of the raisin is kept. After raking of the must the juice is vinified with much care at temperatures between 14° and 16°. At the end of winter an assembly is carried out with tasting of the wines available and mixture of the correct proportions necessary.

Visual : A fine and persistent effervescence of the bubbles which catch the eye.
Colour : Pale brilliant gold.
Nose : This wine offers an aromatic expressivity of white flowers (hawthorn and redcurrant) and fresh fruit (peach and apricot) with a final taste which suggests brioche and freshly toasted bread.
Mouth : A sensation of elegance and richness, delicacy and generosity. The sensations of the roundness of the Chardonnay and the freshness of the Chenin can be perceived which offer great presence and elegance.

The transformation of a tranquil wine into an effervescent wine : A liquor is added to the wine and preceded by bottling : (triage). This liquor is transformed into alcohol with the carbonic gas escaping and dissolving into the wine : the bubbles are born.... After long ageing the bottles are purged in order to evacuate any deposits accumulated caused by the second fermentation.
The depot is purged and replaced by a sweetened wine (the processus which permits a wine to be sweet or brut). Once the bottles have been turned manually in order to homogenise the wine they are ready for consumption.

 

From 1 to 3 years depending on the vintage year.

Serve at a temperature of 8° with cakes and desserts, pastries and soufflés, with a special mention for Norwegian omelettes and grilled lobster.