Brut 2023
Traditional method
2,5 years of ageing on lees (with its yeast in the bottle before disgorgement).
2023
NATURE OF THE SOIL
Clay soil with a limestone subsoil (Lower Turonian)
KEEPING POTENTIAL
10-15 ans
VIGNIFICATION
Fermentation lasts between 4 and 6 weeks, with no added yeast or chaptalisation. It starts spontaneously thanks to indigenous yeasts, which contribute to the expression of the terroir. Fermentation is stopped by cooling the wine, followed by racking.
The wine is then aged on fine lees in barrels and vats for 2 to 3 months. Before bottling, the wine undergoes a light filtration. It is then left to age in the cellar on its lees in the bottle for a minimum of two years before disgorgement.
FOOD AND WINE PAIRING
- As an aperitif, served with rillettes on toast (fish or meat).
- To accompany a meal, a dessert, or a slice of brioche.