This is a wine made under the ancestral Petillant Naturel method, whose main characteristic is that fermentation begins in tanks and when the wine reaches a residual sugar level of 20 grams per liter, it is bottled. Once in the bottle, it completes its fermentation in contact with native yeasts, that is, it is not clarified, which explains the turbidity characteristic of this method. The result is a sparkling wine with 9 grams of natural sugar and an extremely elegant and delicate bubble.