Méthode Cap Classique of 50% Chardonnay and 50% Pinot Noir grapes. There was brief skin contact with the Pinot Noir grapes at pressing to give a light salmon pink colour to the juice. After primary fermentation, the wine was blended and bottled to begin secondary fermentation. Each bottle then spent 40 months on the lees to develop richness and complexity before degorgement.
|Type of Wine||Sparkling|