Fermentation at 16 °C in stainless steel vats for two weeks. Second fermentation in the bottle, according to the traditional method.
levures:
Indigenous
Élevage:
12 months on the lees
volume d’alcool:
11.5% alc./vol.
sucre résiduel:
7-9 g/l
acidité totale:
5.5 g/l
color:
Light yellow
degustation:
The nos is intense, with hints of brioche and ripe fruit. Sweet and balanced on the palate. The secondary aroma of aging dominates, with light toast and hints of bread yeast. Long and complex finale
