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40-year-old Chardonnay, Altesse and Mondeuse vines planted on limestone soils high in the alpine region of Bugey. The wine ferments in stainless steel tanks from harvest until the end of winter before being blended and bottled for secondary fermentation via Méthode Champenoise. The bottles age on the leess for a minimum of two years before disgorgement and corking.
Incredibly crisp and crystalline, the nose is bright and floral, with lemon blossom, beeswax, pastry cream and yellow apple. The palate is linear and taut, with more bright citrus, toasted almonds, stone fruit and crushed slate minerality. Pop this with a good company and drink with abandon.
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