Direct pressing and fermentation at 12 ° C for 10-12 days. Bottled before the end of the fermentation. Perssion at 3.5 bar. Manual disgorging.
levures:
Indigenous
Élevage:
4 months on slats before disgorging
volume d’alcool:
10.90%
sulfites:
<5 mg/l
sucre résiduel:
<1.2 g/l
acidité totale:
9.76 g/l
color:
Slightly hazy light yellow
degustation:
The attack is sharp and light. The bubbles are fine and persistent. There is aromas of pears and peaches still crisp. The finish is punctuated by a remarkable freshness that brings length and is reminiscent of citrus and wild apples.
