Selected and blended by TV Chef James Martin, this Crémant is produced in the Southern French region of Limoux in the Languedoc

The hand-picked grapes are harvested from the end of August through to mid-October. After the whole grape bunches are pressed, initial fermentation takes place in temperature-controlled stainless-steel at 18°C for 15 days. Second fermentation in bottle is followed by lees ageing for 15 months.