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Fine and persistent bubble. Elegant and harmonious with a long finish marked by the ageing on the lees.
The grapes are handpicked early in the morning to small cases to preserve the fruits freshness.
The grapes were softly pressed followed by static decantation. Fermentation took place at controlled temperature of 15º C to make the cuvee sparkling. 15 % of the batch fermented in French (3rd and 4th year) barrels aging on lees for 8 months. The tartaric stabilization was followed by extractions for the second fermentation in the bottle (traditional Champagne method).
The wine aged for 72 months on its lees prior to disgorgement.