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
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