90% Mauzac Blanc, 10% Chardonnay This is produced using the méthode traditionnelle; pneumatic pressing for clear juices, an initial fermentation in stainless steel vats to control the temperature with a second fermentation in bottle. The wine then rests on lees for a minimum of 9 months. This bone-dry blanquette has a tight and finely textured mousse. It shows great typicity with apple blossoms and honey on the nose with a bright, crisp and delicately nutty palate. Perfect alternative to Champagne!