Vine Age: 20-50 years. Sorting is done in the vineyards. The grapes are hand harvested and immediately transferred to a gentle pneumatic press. The must undergoes a cold settling (débourbage) and then is racked into temperaturecontrolled stainless steel tanks for alcoholic fermentation. Most years the wines do not undergo malolactic fermentation; in particularly acidic vintages 10% of the wine will undergo malolactic fermentation. An élevage on the fine lees lasts until the spring after the harvest. Grape varieties are vinified separately, then blended just before the second (sparkling) fermentation. A liqueur de tirage is added to launch the second (sparkling) fermentation and the bottles are stocked sur latte for two years.
Alpine flowers, dried fruit, wildflower honey, and a toasty, yeasty note give this value sparkler an utterly delightful aromatic richness and complexity.