Production, Terroir, and Aging: The base wine is crafted in stainless steel tanks with malolactic fermentation and lees aging until January. A small portion (2-3%) matures in Burgundy oak barrels, enhancing complexity. After bottle fermentation, it rests on lees for 18 months with a dosage added during recorking.
Ideal with tuna, sushi, and salmon dishes.
Aromas include summer fruits like strawberry, toasted notes, and honey. The dry palate is fresh, with rich berry flavors. It boasts a long, robust profile complemented by elegant, soft bubbles.