WINEMAKING TECHNIQUES: Production of the base wine from grapes harvested by hand into crates then pressed in a pneumatic press. Secondary fermentation and ageing in bottles for at least 12 months between 14°C and 18°C, during which the wine acquires body and complexity. Riddling and disgorgement once ageing is complete. Bottles are tipped on their end (neck downwards) in order to expel the lees sediment plug. Liqueur d’expédition is added to obtain a Crémant de Loire Brut or Demi-Sec. NOSE: Floral character. APPEARANCE: Brilliant, glistening appearance. PALATE: Fine and sustained bubbles. Flavours of white fruits.