Terroir : Schist degradation Vinification : Hand-harvested in openwork creates. Slow pressing, Cold setting. Fermentation temperature between 16 and 18°C. Second fermentation in bottle ( traditional method). Ageing on laths during 12 - 36 months. 2,5 g/L Tasting notes :Bright salmon-pink colour, fine and intense bubbles. Complex nose with red fruits flavors (strawberry, raspberry). On the palate, this wine is round, combining freshness and sweetness. Tasting advices : Ready to drink now, can wait 4 - 5 years Serving temperature 6 - 8°C. Food pairing :Enjoy for festive occasions as an aperitif or with desserts.