Vinification takes place in third-use oak barrels for six months, followed by bottle aging in the heart of our cellar for at least two years. The aging process takes place in a well located in the heart of a cellar dug into the craie. The stable conditions (total darkness, constant temperature, and pressure) ensure optimal aging, refining the bubbles and making the texture silkier. Only 300 bottles are produced to accommodate the capacity of the well where the aging takes place.
