Cuvée des Guides-Traditional method
Traditional fermentation in the bottle, the wine takes place the first base fermentation in stainless steel. The second fermentation and the persistence on the yeasts are made in the experimental cellar of the Refuge Monzino to 2590 m.
In such an environment of decreasing atmospheric pressure and cold temperatures influence the composition of perlage.
Disgorgement is carried out not earlier than 15 months.
Our Blanc de Morgex et de La Salle - classic method Avalanche Brut is the 1st prize in the "Rest of Italy" magazine's "SPIRIT OF WINE."
From 6 to April 9, 2014 we will be present at Vinitaly in Verona. Visit us at Hall 12 Aosta Valley Region - B3C3 stand!