erroir: Beautiful terroir of green to crimson altered schists. Harvest: Only by hand, in cases. Process: Traditional method with a second fermentation in bottle like a Champagne ; aging on its lees for a minimum of 48 months. Secondary fermentation: 9 grams. Aroma and flavour: Pale yellow with fine bubbles ; fruity pear-apple aromas. Fresh and elegant finish on compote notes. Food pairing: As an aperitif with salted appetizers. Also, well match with Seafood and shell fish. With a dessert like an apple crumble or an apricot tart. Service temperature: 6 to 8°. Aging: Drink now or after few years.