Straw-yellow in color, with a fine, persistent mousse. Hand-harvested. Gentle pressing. Primary fermentation in stainless steel tanks. Secondary fermentation in the bottle (traditional method). Aged on the lees for ~30–36 months. Disgorgement and dosage at the brut level. The aroma is dominated by green apple and pear, complemented by citrus, brioche, and almond. The palate is dry, balanced, fresh, and elegant. The finish is long, with a slight toasty note. Pairs well as an aperitif and with fish. We recommend serving it with seafood, grilled fish, white meat, and cheese.