The multicuvée made from white grape varieties from chalky soils was mashed, pressed after a few days, fermented in large wood and aged for a year without the addition of sulfur. It's the EXUBERANT drought that counts. After 30 months in the bottle, the sparkling wine was ready for disgorging and is bell-clear and elegant. Traditional bottle fermentation Unfiltered and sparkling clean without dosage 30 months on the lees.