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allowed for full physiological ripeness while preserving vital acidity
culminating in a dry
The resulting spirit is aged in old oak
these vines are managed to facilitate natural physiological maturation in an environment shaped by complex
Lambert de Seyssel, Petit Royal Brut location_hard_alcohol allowed for full physiological ripenessMaison Lambert de Seyssel maintains the historic sparkling identity of this alpine enclave, emphasizing the distinct profile of indigenous Molette and Altesse. The estate utilizes hand harvesting and a traditional secondary fermentation followed by two years of lees aging, a technical decision aimed at integrating structural breadth while preserving the grapes natural high toned acidity. These vines occupy the steep, sun drenched slopes of the Seyssel
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