Technique: the whole and perfectly intact grapes are lightly pressed, the must obtained once it is almost clear, then fermented in steel barrels at a controlled temperature. In spring and after several cycles of decanting, the wine is bottled for its second fermentation. The Brut rests for a minimum of 18 months in the cellar where the temperature is constantly monitored. It is disgorged no earlier than 24 - 30 months.
Time of harvest: Normally one or two days earlier than the other types. The grapes are placed in small boxes and immediately taken to the cellar.
