Methode Cap Classique

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Only the first 420 l of juice per ton was collected. It was then settled for 48 hours at 9 °C with only enzymes. Fermentation was done at 14 °C for 15 to 20 days with EC1118. Malolactic fermentation was completed in tanks. It was then left on the fine lees at 12°C for 3 months after fermentation, stirring every 14 days for the first month and monthly thereafter. The base wine was cold stabilised, racked, blended and bentonite added for protein stabilisation. Bottling followed and the second fermentation was initiated and completed in the bottle.

The grapes were picked in the early morning hours and pressed as whole bunches.

After a minimum of 24 months on the lees the wine was riddled by hand and disgorged. A liqueur with a small amount of barrel aged Chardonnay was used and 5 g/l sugar was added.