Origin: Avize Terroir, clayey and chalky soil
Vineyard average age: 70 years
Vineyard farming methods: 50% plowed and 50% controlled tree planting
Ageing methods :
Cold vinification and wine racking at 5 °C for 24 hours.
Vinification in oak barrels for 6 months (from fermentation to bottling)
Ageing: in cellars for almost 5 years at controlled temperature of 11 °C
It’s palatable in mouth, with a quite pale color and a very thin foam.
It has got a sour character of fresh citrus fruit.
Dosage: 9 g/l
Champagne suitable for aperitifs, to serve with foie gras