At harvest time, we process the grapes for the Crémant like the other white cuvees. This is the only Cremant in the Arthur Metz Range that undergoes Malo Lactic Fermentation before it is allowed it's second fermentation in bottle, this produces a softer mor supple style of wine We then age for a minimum of 12 months before discourgement. This ageing enables our crémant to enrich from its lees and increases its aromatic complexity, revealing a complex aromatic bouquet over ripe fruit aromas of peach and apricot, exceptionally fresh. Subtly buttery brioche notes add a well balanced finish.