Wine making & ageing process
Our sparkling wine is produced with the Champagne method (“méthode traditionnelle” in French).
This method involves a double fermentation: one in the vat and the second in the bottle which gives the effervescence (= carbon dioxide produced during this 2nd fermentation). It is at this time that a sediment is formed in the bottle (maturing on lath for at least 9 months). Its evacuation is compensated by the addition of a dosage (“liqueur d’expédition” in French, which is wine and sugar) which will define the type of sparkling wine: brut nature (zero sugar), extra-brut (<6g), brut (6-12g ), dry (12-32g), semi-dry (> 32g).
Our sparkling wine is maturing during 20 months on lath, and is brut nature.
- Wine type
- White sparkling wine
- Grape variety
- Altesse
- Location
- Savoie - Lucey - 400m in altitude, oriented south-west
- Terroir
- Deep soil on bottom moraine
- Climate
- Continental and alpine
- Wine Pairings
Vivid and fruity wine with fine bubbles.
Universal wine, from aperitif to dessert. Can accompany fish, cheese platters, Savoyard specialties…