The effervescence that caused barrels to burst and the first bottles to explode were still considered a disaster back in the 17th century. Little by little these wines were mastered during the 18th century until, by the start of the 19th, they were actively sought out.

The stages for making a traditional method sparkling wine are: bottling the filtered wine to which sugar is added, a second alcoholic fermentation (bubbles), riddling of the bottles placed on a rack called a “pupitre”, the disgorgement to eliminate the deposit in the neck and finally the addition of the “dosage”, following by corking, wiring down and capping the bottle.

Ours, made exclusively from Pinot Noir, is light, delicate and well-balanced. It has a fruity elegance that remains, in mouth: a wine that is both classic and distinguished. As with champagnes, it is suitable with all dishes and for festive time.