Fully manual picking. The harvest is done towards the end of September to mid October. The second fermentation is done in bottle with a minimum of aging on batten of 18 months.
Its color is pale yellow with golden hues, enhanced by fine bubbles in columns. The nose has fruity aromas with a slight touch of peach. On the palate, it is structured, fine and round with a good length.
To be served at about 6 ° C.