Grape variety: 100% Grolleau

Terroir: Alluvial clay and limestone

Vintage: Mechanical

Winemaking: The base wine is transferred ta a natural, underground cellar where the effervesence is created during the second fermentation in the bottle, according to the méthode traditionnelle. About 7gr of sugar per litre of dosage liquor is added. The wine is then aged on racks in the cellar for a minimum of 12 months.

Production: 2 000 bottles

Tasting: Excellent as an aperitif, it goes very well with fruit, chocolate or caramel desserts.

Food and wine pairing: A light robe. The fine and elegant bubbles are fresh and lively. The bou- quet strikes the mouth as floral, then fruity Serve in fluted glasses at 6-8° C.

Guard: Keep 2 years