This cuvee owes its name to Philippe Deval, who was a cellar master at Albert Besombes’s winery at the end of the 19th century. Thanks to him, the Albert Besombes company was able to set up and master the creation of sparkling wines using the traditional methods
developed in Champagne.
Temperate climate at the cross road of the oceanic and continental climate. Strong influence of the Loire river.
Hand picked in small cases. Pneumatic press. Thermoregulated fermentation in stainless steel vats (18°C}. Selected yeasts. Second fermentation in bottle according to the traditional method. The wine stays at least 12 months in our cellars.
Pale yellow colour with golden hints. This crisp and fruity wine is bright with apple and grapefruit flavors. Refreshing, with a strongly mineral finish and considerable youthful acidity. Great for the aperitif or a brunch, seafood dishes and cheeses.