Here the plots are established in chalk soil, which brings a robust strength and nobility to the Pinot Noir grapes.
The grapes undergo an immediate, ultra-gentle pressing to extract clear juice from the black Pinot Noir skins, which then completes both alcoholic and malolactic fermentation in stainless steel vats. Afterward, the wine is bottled for a secondary fermentation to create its bubbles and aged on its lees in cool chalk cellars before a final 9 g/l dosage is added.
This is a refined, fruit-forward sparkling wine with delicate bubbles and mineral complexity, balancing brioche richness with bright yellow fruit and a distinctive terroir character.