It must be cooled, the serving temperature is from 4 to 6 °C.
Otherwise, up to half a bottle's contents may be lost upon opening.
We open slowly by gradually releasing the CO22 from the bottle and never open it quickly.
- Alcohol content: 11.5%
- Unfiltered
- Not disgorged
- Minimum amount of sulphur
- Soil - calcareous loam
Aging in oak barrels for 10 months before champagne.
After secondary fermentation, aging on lees for at least 60 months and up to 120 months.
Sekundarna fermentacija traja dlje časa kot običajno, ob šampanizaciji pa se
doda minimalna količina francoskih kvasovk. Temperatura v kleti je naravna
oziroma nekontrolirana in zato se pozimi, ko temperatura v kleti pade, vrenje v
steklenici ustavi.
Spomladi ob dvigu temperatur se kvasovke ponovno prebudijo in ta postopek traja dokler je sladkor v steklenici. Bistveno je, da zaradi minimalnega dodajanja kvasovk proces fermentacije upočasnimo, tako da postopek traja do 5 let.
This achieves our goal, the quality, taste and aroma are improved due to the slowed down fermentation processes.