Soil type: moraine soils with presence of skeleton
Training system: Guyot
Plant density: 4500 vines per hectare
Average yield per hectare: 9000 kg of grapes / approximately 5400 liters of must
Harvest period: end of August
Vinification: manual harvest with selection of the bunches, soft pressing
in a pneumatic press, fermentation in steel at a controlled temperature
Aging: 7 months in steel
Prise de mousse: in the spring following the harvest
Aging on the yeasts: at least 20 months
Post-disgorgement aging: 3-4 months
No. of bottles produced: 35,000
Dosage at disgorgement: Sugar content equal to 4.50 grams/liter
Analytical data at disgorgement: Alcohol 12.5% vol, Total acidity 7.00
grams/liter, Total sulfur dioxide less than 60 grams/liter (maximum legal limit allowed 185 grams/liter)
Organoleptic characteristics: straw yellow with golden reflections, persistent and thin perlage, elegant and delicate on the nose, with a variegated floral bouquet; well balanced, soft and rightly savory on the palate.
Pairings: to be drunk throughout the meal; also as an aperitif it finds perfect and pleasant use.