Methode Ancestrale, (mostly) Mauzac, hand-harvested, left on the lees a minimum of nine months. “Le Berceau” translates to “cradle” & is a reference to Limoux as the birthplace of sparkling wine. Green apple, lemon, dry, & creamy.
Champagne-method Cabernet Franc aged on the lees for at least 12 months before being bottled with minimal dosage, showcasing the delicate, floral, and leafy Cab Franc character.
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