About the wine
Originating from two 'vieilles vignes' vineyards in the heart of Avize, the grapes are pressed gently, the juices are clarified very slightly and then go directly into wood. The natural alcoholic fermentation (indigenous yeasts) and the malolactic fermentation begin spontaneously in the Stockinger casks and vats. The wines are matured on the lees during their first year, with no filtering or fining being carried out. The bottles are taken down into the coolness of the cellars and stacked on lattes, the second fermentation takes place and the maturation continues slowly for at least 5 more years. Each bottle is disgorged by hand 6 months before being marketed. The dosage is only 2 g/l (extra brut).