The grapes come from 30 different crus. 34% Chardonnay, 33% Pinot noir, 33% Meunier.

Each plot and variety face are vinified separately. The grapes are lightly pressed to obtain the must, which is maintained at a controlled temperature of 6ºC for 24 hours. Alcoholic fermentation takes place at 18°C ​​in stainless steel tanks. This sparkling wine is made using 25% reserve wines. The wine rests on its lees for a minimum of 4 years before disgorgement. Dosage: 34 grams of sugar per liter.