Magnum Brut

Traditional Method
Vintage Magnum

2023

NATURE OF THE SOIL

Clay with flint over limestone bedrock (Turonien inférieur)

KEEPING POTENTIAL

20-30 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 racking, followed by cooling the wine.

The wine is then aged in barrels on fine lees for 4 to 5 months. Before bottling (tirage) in January, the wine undergoes a light filtration.

A total of 18 to 24 months is required to produce these sparkling wines.

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