“L Brut” Méthode Traditionnelle

GRAPE VARIETY 50% White of Folle Blanche
35% White of chardonnay
15% White of pinot noir
TERROIR From 40 year old vines facing south/south-west on schist soils in la Landreau and on gneiss in Vallet
CULTIVATION Organic certification in progress
VINIFICATION Grapes are pressed in a pneumatic press
Cold clarification of grape juice
Temperature controlled alcoholic fermentation for several weeks at 20° using native yeasts
The wine spends five month on its lees before being bottled for its secondary fermentation
Wine remains 18-24 months on its lees before being degorged
TESTING / SERVING From aperitiv to dessert, throughout the meal and for tea time !!!
Serve at 8°/10° C
PACKAGING Cases of 6 bottles