A luminous straw-yellow is shot through with an irrepressible cascade of pin-point bubbles that create a long-lingering, intriguing mousse.  The classic varietal aromas of crisp fruit and elegant blossoms, here appealingly complex and clean-edged, are lusciously complemented by fragrant notes of petits fours, the gift of the wine’s suspended lees. Lifting and completing this complex are pungent impressions of mineral and wild herbs. The distinctively firm palate is both refreshing and enfolding, with a supple, seductive mousse that gives it an energy-laden vivaciousness.

WINE PRODUCTION
Vinification: The whole clusters are gently pressed, and the must ferments, thanks to its natural sugars and ambient yeasts, in temperature-controlled steel fermenters at 16°C.
Secondary fermentation:  The base wine is bottled, along with additional ambient yeasts, between April and June, and the relatively warmer temperature encourages a natural re-fermentation in the bottle, as with the Classic Method. During this and the following period, the bottles remain in darkness in the cellar. In the subsequent 90-day period, the spent yeast cells release valuable mannoproteins into the wine, which softens it and ensures its longevity. Once the secondary fermentation is complete, the Classic Method-style disgorgement is not performed, and the lees, which thus remain in the bottle, give a slight natural haziness to the appearance of the wine, which is, therefore, an expected characteristic of this style of sparkling wine.
Ageing: Minimum 3 months.

TECHNICAL DATA
Alcohol: 12% vol.
Residual sugar: 0 g/l
Acidity:  5.00 g/l