A richly yeasty yet dry Champagne with broad flavoursof dried apricot, orange zest and walnut through to atangy finish.
 
 
 
The grapes were pressed using a pneumatic press, followed by a long"débourbage" or settling period. A small amount of sulphur was added prior to thefermentation. The alcoholic fermentation took place in stainless steel tanks using their"pied de cuve", which is a technique used in natural winemaking to employ naturalyeasts. A small batch of must is used to start a spontaneous fermentation usingindigenous yeasts, once this has been deemed successful, this “pied de cuve” isthen added to the remaining must to start the fermentation process. Followingfermentation, this cuvée underwent natural malolactic fermentation and was bottledthe following April. The wine spent four years ageing on its lees in bottle.