Raw white
Traditional method
 | Grape variety: 75% Chardonnay, 25% Melon B |
 | Terroir: Blend of the terroirs of each grape variety, on Micaschist and Gneiss Area: 1 ha Chardonnay, 0.5 ha Melon B |
 | Vine work: Short Nantais Guyot pruning, inter-row scratching, inter-vine plowing, partial grassing, green work (disbudding, trellising, trimming, etc.) |
 | Harvest: Mechanical with on-board sorter-ginner |
 | Vinification: Pneumatic pressing for 4 hours, cold settling for 24 hours, alcoholic fermentation thermoregulated at 10°C |
 | Aging: Second fermentation in bottle, aging for 12 months on slats, disgorging and addition of liquor before shipping |
 | Tasting: Ideal serving temperature between 7° and 9°C |
 | Potential: 2 to 4 years |
 | Comments on the Vintage: Very smooth, vinous and expressive, fine lace of creamy and persistent bubbles |
 | Food and Wine Pairings: Festive wine, ideal as an aperitif and dessert, with a Nantes cake |
