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Manual harvest, soft pressing. A part of Chardonnay is fermented in steel tanks and aged in the same tanks for 7 months at a controlled temperature of 14°/16° C.
The remaining part is fermented in French oak barrels, medium toasted, for 7 months.
Second fermentation in bottles with a maximum controlled pressure of 5 bar for a creamy and velvety foam. After a minimum aging of 24 months on the lees, it is disgorged. The Liqueur d’expédition is made from Chardonnay wine aged in French oak barrels and cane sugar. Straw yellow color. Variegated and complex aroma where a persistent hint of fruit and vanilla. Long lasting and charming flavor. Fine and balanced perlage.