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From Ayze, a named cru of Vin de Savoie appellation that covers the mountainous landscape south of Lake Geneva in far-eastern France. Wine made with 100% Gringet. Primary fermentation using native yeast and elevage occurs in concrete eggs. Second fermentation occurs in the bottle using native Champagne yeast; the wine is aged for two years on lees before disgorgement. The wine is unfined, unfiltered, with no SO2.
This fresh and delightful wine has high notes of crisp apple, hay, lemon zest, and a little funk. It is reminiscent of a Cidre de Normandie but with fine bubbles to enhance the structure. It is a delightful wine to drink or pair with various light and rich dishes.
A fresher, less "leesy" example of what "Methode Traditionelle" wine can be. It has excellent fresh fruit notes, length, and texture on the palate. Less funky aromas with time. This vintage is far fresher and cleaner than previous examples.
From Ayze, a named cru of Vin de Savoie appellation that covers the mountainous landscape south of Lake Geneva in far-eastern France. Wine made with 100% Gringet. Primary fermentation using native yeast and elevage occurs in concrete eggs. Second fermentation occurs in the bottle using native Champagne yeast; the wine is aged for two years on lees before disgorgement. The wine is unfined, unfiltered, with no SO2.
This fresh and delightful wine has high notes of crisp apple, hay, lemon zest, and a little funk. It is reminiscent of a Cidre de Normandie but with fine bubbles to enhance the structure. It is a delightful wine to drink or pair with various light and rich dishes.
A fresher, less "leesy" example of what "Methode Traditionelle" wine can be. It has excellent fresh fruit notes, length, and texture on the palate. Less funky aromas with time. This vintage is far fresher and cleaner than previous examples.