top of page


90% Sémillon, 10% Sauvignon



Clay-limestone soils



The grapes were picked a week before the whites to preserve a high level of acidity as well as freshness, essential for the production of crémant. Fermentation took place at low temperature (16°C). At the end of fermentation, the lees were stirred for 30 days to add body and complexity. The wine was then bottled to start the second fermentation for 10 months.


Price including tax

Life of Carbonneau - Bubbles

    bottom of page