From the Grand Cru site Ay in the French growing region, Champagne comes the grapes for this wonderful sparkling wine. The harvest from the 75-year-old vines is done exclusively by hand and the grapes are immediately brought to the winery. There, the grapes are gently pressed whole. The must is then fermented partly in wooden barrels and partly in stainless steel tanks. For the second fermentation, with the addition of the tirage liqueur (yeast and sugar), the base wine is bottled and left to mature in the wine cellar of André Roger. Through regular riddling and turning, the yeast that was initially at the bottom gradually collects in the neck of the bottle. This sparkling wine remains on the lees for at least 36 months. We recommend decanting it prior to drinking.