After approximately two years on the lees, there are notes of freshly baked bread and pastry that enhance the more fruit forward style of the wine. Finally, after several months on the cork, the wine develops caramel and hazelnut complexors.

All of our wines are made in the two-step méthode traditionnelle process where the wines are individually bottle-fermented before being riddled and disgorged. To accomplish this, a small amount of cane sugar and yeast are added to the base blend on its way into bottle. Inside the capped bottle, the yeast will consume the sugar and create carbon dioxide necessary for bubbles. Trapped inside the bottle, the carbon dioxide slowly infuses into the wine to create the fine sparkle known the world over.

• 60% Chardonnay, 40% Pinot Noir
• Alcohol: 12.5%
• TA: 6.8 g/L
• pH: 3.14