The grapes were destemmed and gently pressed to extract the juice, which was fermented at controlled temperatures in stainless steel tanks. This cuvée was made sparkling using the Charmat method, with the secondary fermentation taking place in tank with selected yeasts to obtain the sparkle or ‘prise de mousse’. The wine was then matured on its fine lees to create aromatic complexity and texture. The ‘liqueur d’expedition’ is the small amount of sweet liquid added prior to corking, in order to determine the wine’s final sweetness level. The liqueur d’expédition used in this cuvee was made from Chenin Blanc, offering vivacity, roundness and structure to the resulting wine.

Attractive floral aromas are complemented by zesty citrus fruit and delicate hints of vanilla through to a refreshing palate with a deliciously fruity finish.