Assembly of eight different varieties of pears from untreated century-old trees grown organically. Delicate lace of flavors reminiscent of dark chocolate, acacia honey & clove.
Indigenous yeast partial fermentation in stainless steel tanks. Two to three light filtrations ensure that the desired residual sugar levels are attained. Natural prise de mousse in bottle. Microdose sulfur additions (about 20mg/L) before bottling.