We work our Brut according to the Methode Traditionnelle, but with a personal touch. We choose to harvest the grapes at a good maturity, early in the morning to help retain the quality of the fruit as much as possible. The must is fermented in stainless-steel tanks in our cellar. The wine then ages on its lees prior to bottling. Once bottled, the natural sugar from the grapes will re-ferment , it is this second fermentation that creates the bubbles. The wine then spends a long time, about 20 months, sur latte before being disgorged (when the crown caps are removed and the "mushroom" cork is fitted).
Food matching: the Brut is the quintessential party wine, ideal for the aperitif and the end of the meal, although preferably both! Its balance makes it perfect for a more sophisticated dinner as well.