History of the wine: Early harvest, and preparation of the sparkling base wine with the technique of raising the cap of the marc, fermentation at a controlled temperature. Tirage with inoculation of selected yeasts and second fermentation. Immersion on the seabed of the bottles contained in stainless steel cages at a depth of 60 meters at a constant temperature of 15°, with a permanence of eighteen months. Re-fishing and disgorging for a part of the product. Organoleptic characteristics: Color: full straw yellow, fine and persistent perlage. Bouquet: intense with a broad bouquet that varies between musky and salty. Dry, long flavor and marked minerality. #LuxurySummerSaleCollection