Produced from a blend of Jacquère / Altesse / Chardonnay. To qualify for the appellation, the grapes must be harvested by hand and placed in pierced crates. The first press must be put in vats for one month, after bottling a minimum of nine months, before being stirred and rested for a further three months. A 12-month maturation period is essential so that the bubbles integrate completely and give a fine and elegant effervescence.