Light filtration followed the first fermentation in tank, before a second fermentation in bottle. This was slow to restart and eventually stopped, as the grapes had been harvested at high maturity and retained residual sugar. The bottles remained corked and undisgorged, preserving a natural refreshing light sweetness with notes of fruit drops, candied fruit and light liquorice. Ideal as an aperitif or with a delicate sweet dessert.

The label was created by Thierry Moine, former chef in Arbois (La Balance Mets et Vins), who painted it using clay and raw materials from the vineyard plot.