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NV |
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White / Sparkling / Dry |
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Old vine parcels situated in Cramant Grand Cru |
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Typical white chalky-limey soil of Cramant Grand Cru (crayeres). |
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12% |
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15.000 bottles |
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Chardonnay grapes are hand-picked the first or second week of September, crushed in a pneumatic soft press and subsequently fermented into French oak barriques up to 8-9% alcohol. The freshly fermented wine is let develop full malolactic fermentation and mature on its lees until February following the harvest, when it's bottled for a secondary fermentation, to produce natural effervescence and carbonic pressure. 5 gr/lt dosage. |
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