Origin: Avize and Cramant Terroirs, clayey and chalky soil
Vineyard average age: 25 years
Vineyard farming methods: 50% plowed and 50% controlled tree planting
Ageing methods :
Cold vinification and wine racking at 5 °C for 24 hours and alcoholic fermentation at 17 °C.
Vinification in steel barrels for 6 months.
Ageing: in cellars for almost 3 years at controlled temperature of 11 °C
It’s palatable in mouth, with golden nuances.
Floral and fruity aromas (citrus fruit) that give it a great delicacy.
Dosage: 10 g/l
Champagne suitable for aperitifs