Also known as Méthode Gaillacoise, this involves a single fermentation with no additional sugar or dosage being introduced. The fermentation is stopped by a series of rackings and the wine is bottled with some residual sugar so any sweetness in the finished wine comes from the grapes. After several months, the natural sugar starts to re-ferment and this produces the sparkle. The process requires great skill and inevitably, care to achieve the correct pressure and stability but the wines are truly original.
With a fine, persistent effervescence this has a beautiful floral nose with granny smith and apple pie flavours, finishing off-dry and fresh.
Drink very fresh as an aperitif or as an accompaniment to a dessert.
Sommelier Wine Awards 2018
Sommelier Wine Awards 2016