Grape variety: 100% Cabernet Franc

Terroir: Alluvial clay and limestone

Vintage: Hand picked

Winemaking: After appropriate pressing, the juices are separated and vinified in vats to obtain a base wine at 11% vol. The base wine is transferred to a natural cellar for a second fermentation in the bottle (prise de mousse). About 4gr of sugar/L of dosage liquor is added. 24 months on slats in the cellar.

Production: 2 000 bottles

Tasting: As an aperitif or with dessert (fruit mousse, chocolate cakes).

Food and wine pairing: Pale color, fine and tonic bubbles. Serve chilled at 8°C.

Guard: To be enjoyed within 1 to 2 years.