(From NV Vintage) Yellow-gold. Peach and pear on the nose, along with a hint of honey; not very expressive today. Juicy pit fruit nectar flavors are given a bitter edge by a touch of lemon zest, which adds grip. Finishes with an echo of citrus skin.
(From NV Vintage)
Drync team notes: A beautifully honeyed, aromatic Loire-valley take on Champagne: fresh, vibrant, light and complex.
Winemaker's notes: We work our Brut according to the Methode Traditionnelle, but with a personal touch. We choose to harvest the grapes at a good maturity, early in the morning to help retain the quality of the fruit as much as possible. The must is fermented in stainless-steel tanks in our cellar. The wine then ages on its lees prior to bottling. Once bottled, the natural sugar from the grapes will re-ferment , it is this second fermentation that creates the bubbles. The wine then spends a long time, about 20 months, sur latte before being disgorged (when the crown caps are removed and the ”mushroom” cork is fitted).