Nose
Pineapple, apricot, tangerine cream, buttered pastry, and spring blossoms on the nose.
Palate
The fruit persists on the palette intertwined with the cream and subtle pastry.
Winemaking
This sparkling Vignoles was crafted using the Méthode Traditionnelle, an intricate process where a secondary fermentation naturally carbonates the wine.
Primary fermentation was carried out in 500L Puncheons for 2 weeks at cool temperatures.
Secondary fermentation was done in this bottle. The wine was filtered post primary fermentation, yeast and sugar were added, and then this wine was bottled under a crown cap. The yeast and sugar are responsible for the carbonation. The bottles were then laid in steel cages on their side, a process called en tirage. This wine was en tirage for 12 months, upon which time it was riddled, disgorged, dosage of sugar added and corked.
