Fluteau, Blanc de Noirs

The nine hectares of vineyards are hand-harvested in late September/early October.
Careful selection of the fruit is required to ensure that only the ripest and highest quality
bunches are used. Fermentation occurs in temperature-controlled stainless steel tanks
before the traditional Champagne method of secondary fermentation in bottle, the wine
then undergoes3 years ageing on the lees in the bottle.