The harvest is manual and the wines are aged in wood. A second fermentation called malolactic is carried out which helps to reduce the acidity of the champagne but which reduces its aging potential. This is the reason why it is recommended to taste it when it reaches its full qualities around three to four years old.

The color is Ruby.

The nose is very marked by red fruits while the palate is very supple and in harmony with the red fruits of the nose.

It is rather a dessert champagne on strawberry or raspberry pies or a vanilla / blueberry cream.