Brut non dosé 2017
Traditional Method
No Added Sugar
8 years of ageing on lees (with the yeast remaining in the bottle before disgorgement)
2017
NATURE OF THE SOIL
Black flint clay with a limestone subsoil (Lower Turonian
KEEPING POTENTIAL
10-15 years
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.
This cuvée has spent 8 years ageing in the cellar on its lees in the bottle. No sugar has been added.
FOOD AND WINE PAIRING
- As an aperitif, served with rillettes on toast (fish or meat).
- With oysters, seafood and shellfish.
- To accompany a meal, a dessert or a slice of brioche.