The vineyard/winemaking: Made exclusively from hand-harvested estate fruit, this traditional method espumante (which, like Champagne, undergoes the second fermentation in bottle) is a blend of 70% Bical from chalky clay and 30% Maria Gomes from sandy soils. The base wine was naturally fermented in stainless steel, with temperature control, then 'tiraged' in March 2018 by the addition of yeast and sugar to the wine just before bottling, inducing the secondary fermentation in bottle. The resulting sparkling wine was lees-aged for 24 months in bottle in wooden pupitres, with hand-riddling. It was then disgorged by hand and, with zero dosage, no sugar was added to the liqueur d'expedition at final bottling. Production averages 6,000 bottles.

Focused and persistent, with signature line, length and complexity. Ozone and a salty edge to its backbone of fresh grapefruit and fleshier baked quince smack of the region‚ A chalky terroir and maritime climate. Softening and savoury, the mousse brings yeasty, fresh-baked bread notes and a touch of nuttiness. Extremely appetising, with lovely balance.