The harvest is carried out manually in September, followed by soft pressing with brief cold maceration of the skins and static decantation of the must. Its primary fermentation takes place in steel vats at 18/19°C with selected yeasts. The new wine is kept on the noble lees for a few weeks; the next stage is the prise de mousse which lasts 20/25 days at 18°. Once this is complete, the sparkling wine is kept on the lees for a few weeks. This is followed by tartaric stability and bottling. TECHNICAL DATA SHEET PERLAGE: fine and persistent COLOUR: pale straw yellow BOUQUET: ethereal, delicate, very personal, strong aromatic note FLAVOR: full, harmonious, dry DOSAGE: Dry TECHNICAL SHEET PERLAGE: fine and persistent COLOR: pale straw yellow SMELL: ethereal, delicate, very personal, strong aromatic note TASTE: full, harmonious, dry DOSAGE: Dry