Production technology: Manual harvest in boxes when the grape is at the most suitable maturation level to produce wine with classic method. After a static clarification of the wort, the white vinification takes place in steel tanks at a controlled temperature of about 14-16°C, ant it lasts 15 days. Then, concluded the first alcoholic fermentation, this wine rests in steel tanks and, lately, it undergoes to a bottle refermentation, by adding selected yeasts. It follows a refining period of about 24 months. 
 
Organoleptic characteristics: 24 months on the lees and the adding of the “secret” liquer de tirage. Straw yellow nuances with thin and persistent pearl volutes. The nose releases a typical flavour of crusty bread. On the palate this wine is strong and aristocratic at the same time, the acidity is not predominant. Hints of hazelnut with a saline and creamy final are conveyed by a noble perlage.