Grape variety: 100% white seyval

Production method: Traditional champagne method. Double fermentation in the bottle then aged for eighteen months in the cellar, lying on wooden lath. Manual remuage and disgorging. No additional liqueuring (brut de brut).

Description: Golden-coloured; fine and long-lasting bubbles. Smooth and well-balanced. Aromas of green apples.

Percentage of alcohol/volume: 11,5 % / 750ml

Serving temperature: 7 to 10°C

Recommended storage: 1 to 2 years

Bronze medal : Coupe des Nations 2003
Gold medal : Intervin International 2002
Bronze medal : Intervin International 2000
Bronze medal : All Canada Wine Championships 2000
Silver medal : All Canada Wine Championships 1999
Bronze medal : Intervin International 1998
Bronze medal : Intervin International 1997
Bronze medal : International eastern wine Championship 1997
Bronze medal : All Canada Wine Championship 1997
Bronze medal : Atlanta Wine Summit 1996