Chenin Blanc 100%
Terroir: Clay and flint soils in the village of Chançay.
Wine-making: Pneumatic pressing (maximum pressure of 1.6 bars). Temperature-controlled alcoholic fermentation. The wine is produced using traditional method,with a 6-month ageing in stainless steel vats before bottling, then a 30- to 36 months ageing in our rock-hewn cellar. No "liqueur
d'expédition" is added when disgorgement occurs (no
dosage).
Tasting: A delicate effervescence for this lemon yellow
sparkling wine withsilver tinges. The nose offers subtle and
complex aromas of citrus and toast. In the mouth the wine is
full-bodied, with tiny bubbles and complex fruity aromas.
Pairing: A gastronomic wine, to serve as an aperitif or with a
scallop carpaccio, smoked salmon or oysters.
Serve at 8°C and will age well for 3 to 7 years