Following a direct pressing, the must ferments in temperature-controlled vats. It is then bottled before the end of fermentation for secondary fermentation with indigenous yeasts and natural grape sugars. After some time on racks, the wine is disgorged and not dosed.

Fine bubbles, fruity and fresh. Delicious and refreshing on the palate. Aromas of red fruits, strawberry, and redcurrant.

Appetizers, cocktails, chocolate desserts.

Serve chilled (40-50°F), drink within 5 to 10 years.