Chenin Blanc was used to produce this Méthode Traditionelle – the process of a natural, secondary fermentation in bottle, ageing on lees before hand-disgorging and dosage in preparation for sale. The nose exhibits lifted granny smith apple and citrus blossom aromas. The palate displays a fine mousse with crunchy malic acidity and hints of nashi pear, grapefruit and lemon zest flavours.