Selected in the vineyard for making sparkling wines, the two plots of Pinot Noir and Chardonnay were harvested early to ensure the final wine had moderate alcohol, and sufficient acidity. Picked by hand and gently pressed in fractions, the clear juice was fermented at cold temperatures in stainless steel. Based on the 2014 vintage the “cuvee” was blended, with wines dating back to 2009. The blend was then cold stabilized and sterile filtered. Secondary fermentation took place in the bottle and was aged on its lees for 30 months before riddling and disgorging.
Residual Sugar 7.0g/l
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