Grape :

60 % Pineau d’aunis

40% Cabernet franc

Origin : Parcel « The Vigneaux » and Clos Saint James

Soils : Limon sablo-clay on earth with green chalk flint.

Vine work in biodynamics.

Performance 25 hl/ha

Vignification Direct pressing. Alcoholic fermentation of native yeasts.

ancestral method: Beginning of alcoholic fermentation in vats. End of alcoholic fermentation in bottle on lees.

A raw sparkling with the elegant bubble allowing to express the fineness of the fruit.

VAT: 12%