A top quality, lightly sweet, sparkling wine hailing from the Drôme region of the Rhône Valley in Southern France.
How did this wine become both sweet, and sparkling? Answer: the grape juice was allowed to ferment for a relatively long time at a cold temperature (preserving that grapey-ness), before most of the yeast was filtered off before fermentation was complete (keeping the sweetness). The resulting wine was bottled and allowed to ferment further in their bottles with the residual yeast, producing carbon dioxide.
Notes of peach, apricot and honey on the nose from the Clairette and Muscat Blanc à Petits Grains grapes in the bottle. This wine is best drunk young.