Vinification of the Brut Nature cuvée
Only the juices from first pressing – the cuvées - are used
Mechanical low-pressure presses
Use of gravity to avoid pumping, thus avoiding oxidisation
Alcoholic fermentation for roughly 2 weeks at low temperature
Then total and natural malolactic fermentation
Assemblage – 100% of the wines are made in vats in order to preserve as much freshness as possible
Minimal use of sulphur
After bottling, the cuvée is aged at least 30 months sur lattes (on laths).
Vermilion gold in colour. Nose of freshly pressed black grapes, of red, white and citrus fruits. Ample palate with flesh of vineyard peach and bouquet of aromatic herbs. Small spicy notes in the finish. A fine, tightly knit Champagne of great purity.