Vinification: 50 year-old vines. Terroir of sand & sandstone. Fermentation with indigenous yeasts. Champagne method, 20 months on lees before disgorgement.
Notes: Aging on the lees lends a yeasty & bready nose. Intense, fruity and citrusy, light bread crust. Creamy & balanced, elegant structure with a salty base and fantastic acidity. Finish with deep ripe fruit.
