After the harvest, the grapes are subjected to a delicate pressing and the must is then placed to ferment in oak barrels. Malolactic fermentation is avoided to maintain the natural acidity of the wine. The base wine is then bottled together with a mixture of yeasts and sugar (liqueur de tirage) to start the refermentation in the bottle. After an aging period of at least three years on the lees, the wine is drained to remove the dead yeasts and a small amount of sugar (liqueur d'expédition) is added to balance the acidity. The result is a high quality champagne, characterized by a straw yellow color with golden reflections, a fine and persistent perlage and an intense bouquet of ripe fruit, citrus fruits and notes of butter and bread crust. On the palate it is dry, elegant and well balanced, with good acidity and a long persistence. This champagne is perfect as an aperitif or as an accompaniment to fish dishes, shellfish and aged cheeses.