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Wood foam is developed according to the traditional method. After vinifying a maple sap wine, add a little maple syrup, yeast and bottle it immediately. The second fermentation in bottle creates the carbon dioxide and thus the desired effervescence. Whether it is more fruity and expresses a nice roundness of maple in the final with 7g of sugar/litre or it translates a more floral character and undergrowth to 0g of sugar/litre, Mousse des bois has the purest forest expression.

RAW – Lightly dosed, but still dry, it is lively and bursts with smoked salmon, scallop carpaccio, fruit pancakes, deli meats or shortbread cookies. We can’t do without brunch!

BRUT ZÉRO DOSAGE – A sparkling wine of character that expresses floral, mineral, toasted flavours and a nice touch of bitterness on the finish. Really surprising, because we detect the maple, even without sugar! He loves the party, oysters and shells, sashimi, and fresh goat.

Cocktail - Wood Moss is THE secret to the best mimosa! Taste it in mojito with the Val ambré, in kir royal, or with gin from here and lemon juice for a festive French 75, it’s fun!

Plus – Wood foam contains very little sulphites (under organic and biodynamic standards).