It is made using the traditional champagne method - that is, the method of secondary fermentation in the bottle. Their production very strictly regulates the rules of individual regions. By the way, it also determines which varieties may be used in a given area (usually more acidic varieties) or the maximum yields at harvest.
- A typical creamy foam is formed during administration.
- You will usually smell a delicate fruity aroma that varies depending on the variety used. It can often resemble the smell of butter biscuits.
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