Worked completely by hand, in a sustainable manner. The grapes are harvested in buckets and placed in panniers, carried on the shoulders to the harvesting point at the top of the vineyard. Skin maceration for a few hours. Must placed in tanks, followed by first alcoholic fermentation and spontaneous malolactic fermentation. Bottling between March and April, after several months of storage. In the bottle, a second alcoholic fermentation starts, but not malolactic, the yeasts are deposited and remain in contact with the wine, releasing fine aromas and increasing complexity. It is not put on the market until October of the following year, is not degorged and the yeasts settle at the bottom of the bottle. Very fine bubbles that create a silky, caressing sensation on the palate. Fruity aromas with intense mineral notes; floral notes and notes of small aromatic herbs mingle with the classic bread crust. A lively, vibrant, fresh, vertical, saline wine, with no compromise with sweetness and opulence.