Light yellow with green reflections and fine pearl beads, the nose offers galia melon, sweet woodruff and dried mango, with minerals and hints of nuts. The soft mousse is accompanied by a powerful body and fresh, lemony acidity. Gains complexity in the glass, finishing with a long aftertaste.
80% Pinot Blanc, 20% Pinot Auxerrois, whole-cluster pressed. Fermented in temperature-controlled, stainless steel vats, the varieties are blended and bottled after 6 months, with yeast added to launch the second fermentation. After a minimum of 12 months on the lees the dosage is added.