Made with the Traditional Method.
Fermentation happens in thermostatically controlled vats .Using a classic champagne blend of 40% Chardonnay, 30 — 40% Pinot Noir, 20 — 30% Pinot Meunier. Using various wines from the estate property. After staying around 2 years on the lees they add a dosage of 6-8 g/l.
The Final wine is like an orchard in late spring, this blends floral and fruit notes of ripe apple, white cherry and apricot. There’s a firm backbone of zesty acidity and underlying minerality, with a lingering hint of ginger on the finish.