After hand harvesting and direct pressing of the entire bunches, followed by the selection of the best juices. Settling. Fermentation in low-temperature vats (12°C) until the wine reaches around 9% alcohol. Bottling followed by natural continuation of the fermentation (i.e. “prise de mousse” is achieved without the addition of external sugar) until the sparkling wine reaches around 10.5 % final alcohol. 2-3 months ageing in bottle on the lees (referred to as “sur latte”) after the fermentation is complete.

The name Chapoutier occupies a storied place in the history of the Rhône Valley, beginning 1808, when the family first settled in the Rhône Valley. Throughout the 19th century and well into the next, M. CHAPOUTIER and its eponymous winery grew steadily, producing wine from esteemed vineyard sites such as Hermitage, Côte-Rôtie and Châteauneuf-du-Pape. However, 1990 was a watershed moment for the winery, with the arrival of Michel Chapoutier. Under his leadership, the maverick winemaker established bold initiatives. For example, the introduction of Single Vineyard Selection that express the unique terroir of a site, or wine labels embossed in braille for the visually impaired. In each instance, Michel’s decisions were, and continue to be, driven by a deep respect for the soil, climate, and his fellow human beings.

Pale gold with anise tints. Copious fine bubbles. The nose is bursting with freshness. Notes of citrus and chilled yellow-fleshed and stone fruit. Tangy on entry, freshness and good balance on the palate, elegantly coated by the bubbles. Notes of grapefruit peel, bergamot and apricot. Tasty, saline finish.

Clay, siliceous pebbles, calcareous gravel and loess. Areas with granitic leptynites (Gneissic metamorphic rock).