Pas Dosé Metodo Classico

Manual harvest at the end of September; soft crushing, cold static decantation, fermentation at a controlled temperature of 18/19°C; in February, the blending percentages between varieties and between vintages are decided; the tirage phase then begins and the bottles rest for at least 30 months on the lees, in the basement of the old wine cellar; not dosed at disgorgement.

Brilliant straw-yellow colour, fine and persistent bubbles; rich and elegant nose, with toasted bread notes and hints of pastry; dry and harmonious, fresh and creamy on the palate.

Aperitifs, appetisers, shellfish, white meats, fresh cheeses.