Vanilla Bubbles

Grape varieties

White Muscat with small grains 75%
Clairette Blanche 25%
Conducted in reasoned culture

Winemaking

— Ancestral Method —
After a week of settling, slow fermentation is carried out from
of indigenous yeasts under temperature control.
The prize de mousse in the bottle is made from the residual sugar of the grapes, without
addition of liqueur liqueur.
The elimination of the deposit is carried out at least 4 months after the installation
bottle, without the addition of expedition liqueur.
Then, we add the bourbon vanilla pod from Madagascar.

Titration: 8.5 to 9° depending on the year
Residual sugar: 55 to 60 g/l – no added sugars
Aging: Drink young
Packaging: Boxes of 6 bottles of 75 cl
Storage: Bottles lying down, away from heat and light.

Tasting advice

Naturally sparkling wine with a pale color and silver reflections.
To be served chilled, with friends as an aperitif or with a dessert such as a tart with
apples or crème brûlée.