Xavier’s sparkling wine comes from Le Moulin, a parcel of 10-year-old vines of Chenin Blanc planted on clay-limestone soils. After pressing, it is fermented in stainless steel tanks at a low temperature for 2 months, then bottled. Hence, fermentation finishes in the bottle, thereby providing bubbles without using cultured yeasts for secondary fermentation. The wine is then aged sur latte for 28 months before being disgorged – making for a dry, single parcel, 100% indigenous yeast sparkling wine.
