Le Quai à Raisins, Umami, 2019
We follow the "méthode ancestrale" process. The wines are bottled during fermentation at exactly 24g/L of residual sugar. Fermentation goes on in the bottle which will dissolve natural bubbles in this sparkling wine. After 9 months ageing on lees, the wines are riddled and disgorged without freezing. Fermentation with indigenous yeasts. Extra Brut and no added sulphites.
The bubbles reveal notes of peach and white melon. A balanced mouthfeel with crisp freshness, light saltiness and hints of honey. Extra Brut and no added sulphites.
Grape Variety: Muscat & Grenache