VENDANGES

  Medium-dry muscat - "Cuvee des trois Rois". Traditional method - this is a yield descending from the same vine as that of the Muscat de Frontignan: Le Muscat Blanc Petits Grains.

   The grapes are hand picked at around 13 degrees of maturity.

  THE WINE MAKING PROCESS
 First fermentation
 Masterful control of the temperatures and piloting of the density. Very long fermentations (15 to 20 days minimum).

 Second fermentation

The removal of the natural froth developed by a Champenoise house of commerce specialising in the realization of quality effervescence (Traditional method). This vatful, with an alcohol content of 12% vol, with 50g of sugar per litre present, confers a fine and smooth vintage.
 
  SOIL and YIELD

  Up to 30 hectolitres per hectare. The production of V.D.N. (fortified wine) is between 30 to 40 hectolitres per hectare. The production of "Cuvee des trois Rois" yields (1300 bottles per hectare).
 
 ORGANOLEPTIC PROFILE AND SUGGESTIONS

  Purity and brilliance are the chief words for the colour of this vintage - a beautiful pale, sparkling gold. Persistent fine bubbles, characteristic bouquet, potent and complex, its aroma, frankness and livliness in the mouth has a good duration of taste.
 
  Serve at 5 to 7 degrees as an aperitif, to accompany desserts and celebration meals, oysters au gratin or foie gras on toast.