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Vinified and aged on lees to eliminate all risk of premature oxidation. Malolactic fermentation is carefully avoided in order to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing. Extra-Brut dosage (4.8 g/l) to maintain the balance between freshness, fruit and vinosity without masking the wine’s personality and purity. Ageing for a minimum of 10 years in the cellar results in a beautifully complex and structured wine.
The nose is floral with hints of white flowers of acacia, jasmine and mimosa. There are also fruity notes of pear and mirabelle plum. The bouquet is rich and heady, vinous but airy.
