A white sparkling wine fermented in the bottle (méthode traditionnelle).
Harvested and selected with exceptional care, in particularly warm years the grapes are picked at dawn to ensure they remain fresh and maintain their acidity. After the second fermentation the wine is left to age sur lie for at least five years in ancient caves dug out of the local "tufa" rock.
Pale gold with extremely fine and persistent pérlage, creamy bubbles and the characteristic mellow fragrance of oven-fresh bread. In the mouth it is dry, fresh and salty.
Enjoy it as an aperitif with smoked salmon, caviar, seafood and shellfish or, at table, with all kinds of fish.