Méthode Cap Classique and Méthode Ancestrale () Unwooded vintage

Grapes were handpicked and whole bunches were gently pressed to collect the purest juices known as cuvee. After settling, fermentation took place in stainless steel tanks using specially selected yeast strains. No malolactic fermentation was done, preserving the freshness of the wine. The wine underwent secondary fermentation in the bottle and was aged on the lees for a further 15 months.

Fresh Salads, Summer platter, Grilled fish, grilled chicken