Pinot Blanc, Auxerrois, Riesling
 Cold static clarification for 48 hours after pressing.  Slow temperature controlled fermentation in stainless steel tanks between 15 and 18°C  for 1 month.  Traditional method with the second fermentation in  bottles. Ageing on lees between 24 and 30 months.
A well balanced sparkling wine – fresh and lively, with elegant aromas of  citrus fruits, nuts, toasty bread and flowers. The mouth has lively, vivacious and  lifted character with a refined and dry finish. 
Ideal to drinks with friends as an aperitif, cocktail and garden parties. Could go well with informal fish and seafood dinners.