The grapes of the three varieties are vinified separately, with soft pressing and fermentation at a controlled temperature of 14-16 °C (57-61 °F). Maturation on the lees from the initial fermentation takes place until the spring, in stainless steel tanks. The base wines are then blended and the liqueur de tirage is added. The resulting wine is bottled with crown caps and placed in the cellar at 10-12 °C (50-54 °F) for the second fermentation. Once this is complete, the wine remains on its lees for at least 24 months, before being disgorged and released for sale.
It has a brilliant straw yellow color, extremely fi ne, persistent perlage and fruity aromas with a well-integrated yeasty note. Its flavor is fresh, dry and very long, with a fine nutty aftertaste.