Riesling grown on Mourtere Gravels and Clay is used for this cuvée. The skins soak with the juice for 12 hours before being pressed and settled. Once there is 8 g/l of sugar left in the must the wine is chilled near freezing. In the spring the wine is bottled and naturally warms up. The continuation of fermentation renders the wine sparkling. It is not fined, filtered, nor disgorged, and has no added SO2.