Méthode Cap Classique

The grapes were whole bunch pressed after a night in the cold room. Only the first free run juice was pressed (500 l/tonne) to tank for overnight settling with minimal SO₂ added. The juice was racked to seasoned 228 litre barrels for fermentation. After fermentation the wine was topped and remained in barrel with regular lees stirring for maturation. The wine went through 100 % Malolactic fermentation. After which it was sulphured and left to mature further.

The vines are cropped at 6 tons per hectare. The leaves in the bunch zone are stripped to expose the fruit to sunlight to increase yellow fruit flavours and reduce acidity. The grapes were picked mid-March by hand in 2 separate pickings at sugars between 17 and 19 degrees brix and 12 to 14 g/l acid.

The base wine spent a total of 5 months maturing before blending and being bottled for the second fermentation in August 2016. The resultant bubbly spent a further 87 months on the lees maturing before being disgorged and put under cork and wire hood in November 2022.