Direct pneumatic pressing (vertical drains to obtain high quality juices), clarification, controlled fermentation temperatures, racking and maturing on fine lees for 4 months. Ageing in vats for 5 months before bottling.
COLOR: brilliant, salmon-pink, even bubbles, refined and abundant, persistent bead.
AROMAS: red and black berries, wild strawberries, red currant, fresh thyme, discreet roasted notes, brioche and tarragon.
PALATE: fresh through to the end and harmonious, the same notes as those expressed by the nose, and aromatic herbs (tarragon and sage).