Sparkling Charmat method V.S.Q.
AREA OF PRODUCTION
70 quintals of grapes per hectare.
Harvest is carried out in small boxes towards the end of August and beginning of September. De-stemming and pressing is then carried out and the wine is left on its skins for about 8 hours. The must obtained is fermented at 18°c in temperature controlled stainless steel tanks.
Sparkling is achieved in stainless steel pressurised tanks during the spring, the wine then remains on its yeasts for at least 6 months to complete its maturation.
12 % ALC/Vol.
Bright rose pink.
Fresh with an accentuated, distinct fragrance of golden delicious apples and hints of Artemisia.
Lively, harmonic, live structure, smooth and elegant.
7°- 8° C.
Excellent with appetisers, sea foods and throughout any meal.