Grapes are hand harvested from the very best local vineyards of the Loire with low yields of 150 kg per hectare. Only the best juice from the first pressing is used to make this wine. As tradition imposes fermentation is slow and occurs in the bottle. Gratien & Meyer makes a conscious decision not to use malolactic fermentation in the production of its cremants and instead, allows lees aging for 18 months.  An intense nose, fine and elegant, with shades of citrus fruit, honey and acacia conferred by the ageing on the lees.

Wonderful as an aperitif, it is particularly well matched with fresh seafood and fish.