Hand-harvested. Fermented on indigenous yeasts in temperature-controlled, stainless steel tanks. Secondary fermentation in bottle (méthode Champenoise).
Aged for one year in bottle. Zero dosage.
Aromas of light honey, lemon curd and white flowers. Delicate and refined; flavors of fresh almonds, citrus, graham cracker.
PAIRING SUGGESTIONS: As an aperitif; with soft-rind cheeses; richer seafood