Bubbly by nature, once served in a glass flute, our Montlouis displays fine bubbles with a light foam.  A subtle nose of white flowers and brioche makes for a lively glass, full of character and incomparable freshness.

Served chilled, our “Methode Traditionnelle” “ Brut” and “Demi-sec” will be quite appreciated as an aperitif, or can be served with exotic fare, and of course will be the climax of a fine dessert.
The basic process of the “Methode Traditionnelle”.

Following a second fermentation at low tempera-
ture over several long months, the bottles are
placed in special racks where, each day, they are
turned and slightly shaken, to encourage the
sediment to migrate towards the cork.  After the
sediment is discharged, the bottles are topped
up, re-corked, shielded and wired, and then
stored for further ageing.

We use this long and costly procedure inaugura-
ted in the 17th century in the Champagne region
by the monk, Dom Perignon, to guarantee an
undeniable quality.