Extra raw white
Traditional method
 | Grape variety: 100% Chardonnay |
 | Terroir: Soils with a loam-sandy texture, healthy and developed on a vein of Micashiste Area: 0.5 ha |
 | Working the vines: Short Nantais Guyot pruning. Inter-row scratching, inter-vine plowing, partial grassing, green work (disbudding, trellising, trimming, etc.) |
 | Harvest: Manual with sorting at the plot then in the cellar |
 | Vinification: Pneumatic pressing for 4 hours, cold settling for 24 hours, alcoholic fermentation thermoregulated at 10°C |
 | Aging: Second fermentation in bottle, aging for 24 months on slats, disgorging and addition of liquor before shipping |
 | Tasting: Ideal serving temperature 7°C |
 | Potential: Up to 10 years |
 | Comments on the Vintage: Fine bubbles, full and generous mouth, creamy finish with notes of brioche and toasted almond |
 | Food and Wine Pairings: Wine for major events |
