Vinification and maturation
Traditional method of wine-making. The wine is bottled after a wine based tirage liqueur, sugar, and yeasts to aid fermentation are added to the Cuvée. The wine becomes sparkling as a result of the carbon gas created through fermentation. After a long maturation period, bottles are placed on racks. Then each bottle is turned so that the dregs will end up in the bottleneck. At the end of the “remuage” process, each bottle is “disgorged”. Before resealing the bottle with its final cork, a dosage (known also as an expedition liquor) is added to it.
Its maturation of at least two years in our cellars completes its refinement and develops its citrus aromas and buttery notes.
A fine and frank nose, rich in refreshing citrus notes. The mouth confirms this impression and presents a good roundness while maintaining a pleasant acidity.
Aperitifs, with parmesan chips, grilled lobsters, tilapia and grapefruit, oysters or tuna sashimi.
Residual sugar : 12 g/L
This cuvée has been the company’s flagship wine since its creation in 1971 on the occasion of the 50th anniversary of the Bernard-Massard cellars.