Amour du Risque


C ontrary to the Champagne method which consists in making foam to add to a liqueur in wine, the sparkling is done only with the residual sugars of the grape. This gives a very fine bubble, the nose is particularly fresh, accompanied by notes of crisp apple and white peach. A slightly richer alternative to champagnes and crémants.



Sparkling dry,round
and fruity ...

Grape varieties

Cabernet Franc



Food and wine pairings

Aperitif, desserts,raw fish

Cultivation: Biodynamic since 2000, double guyot pruning, spontaneous winter grassing, tillage in spring. Treatments combining a small amount of Bordeaux mixture with herbal teas such as horsetail and nettle.

Production 2 300 bottles
Yield 25 hl/ha
Average age 12 years
Winemaking Manual harvest in crates in the morning very early to preserve freshness, the afternoon is devoted to gently pressing the grapes. Fermentation at low temperature indigenous yeasts from the estate. Bottled with residual sugars. After fermentation, the wine is disgorged in order to remove most of the natural deposit.
Certification Organic, biodynamic, vegan.