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Mousseux - St Agouant / METHODE CHAMPENOISE

SPARKLING CHAMPAGNE METHOD : Kept lying in bottles, "sur lattes", the old way eighteen months in stone caves in St Emilion this sparkling wine is made from Semillon grapes only. This "blanc de blancs" choice of varietal brings a soft touch with fruitiness and no acidic finish. The "prise de mousse", is done the traditional way like the old fashion Champagnes. The wine then released that has aged four to five years in the bottles to get just thin and silky bubbles. It is made as "Brut" called " St Agouant " or "Brut de Brut" called "Safir "or for the slightly sweet amateurs "Demi-Sec" or "Medium-Dry" called "St Chéri".