The grapes were de-stalked and then gently pressed to extract the juice. The must obtained was fermented in stainless steel tanks at a controlled temperature of no more than 18-20C. It was then re-fermented, at controlled temperatures, in pressurised tanks. Local yeasts are used for the "prise de mousse". The wine is made sparkling following the Charmat method.
ﬁsh dishes, scallops, poultry in a creamy sauce, fruit salad with pears and blue cheese