Méthode Cap Classique

The grapes were harvested between18 and 20 Balling and the Chardonnay and Pinot Noir were fermented separately. Bunches were whole pressed and the juice was allowed to settle, whereafter the clear juice was cool-fermented. Fermentation was followed by blending in the ratio 70%Chardonnay and 30% Pinot Noir. Fifteen percent of the base wine was from the 2015 vintage that was matured in barrels. After stabilization, the wine was sweetened, inoculated and then bottled on 28 April 2016.

The vineyard rows run in an east-west direction and the soil is Clovelly with high sand content. Vines are trellised according to the Perold system, with drip-irrigation. The Chardonnay was planted in 1997 and the Pinot Noir in 1985. Vineyards are managed to maintain a perfect balance between leaf coverage and yield and are managed biologically.

Fermentation was in the bottles and the wine was matured on the lees for 36 months. The wine is “BrutNatural” — no sweetening was added during “disgorgement”. “Degorgement” was in May 2019 and only 3 500 bottles were released.