|
Harvest |
23rd january 2007 |
| Grape and Must processing |
Processing:Chardonnay and Pinot Noir grapes were de-stemmed, crushed and pressed.
Clarification: after racking (removal of the must from the lees), under a 7°C temperature.
Fermentation:stainless steel tanks, with the addition of yeast, for 16 days under a 13°C temperature.
Stabilization and filtering: March 2007. |
| Base wine composition / assemblage |
70% Chardonnay and 30% Pinot Noir. |
Second fermentation (traditional method – méthode champenoise)
|
Liqueur de tirage:yeast was added in March2007 to produce the second fermentation in the bottle; the wine aged on its lees until disgorging.
Dégorgement: first 1.000 bottles in November 2007. |
| Alcoholic graduation at 20°C |
12,0% |
| Pressure |
5 bar |
| Volume/bottles |
8.000 bottles, numbered, single lot. |
| Release date |
November 2007. |
| Visual assessment |
Bright pale yellow, with fine, steady bubbles. |
| Aroma |
White flowers, ripe citric fruits, with touches of toasted bread. |
| Tasting |
Fruity in the mouth, with balanced acidity and alcohol. Well bodied, lingering taste, dry, refreshing and good creaminess. |
