Comprised of the grape varieties: 10% Pinot Noir, 50% Pinot Meunier and
Our grapes underwent alcoholic fermentation in stainless steel tanks separately.
The still wines were blended in above proportions in Spring 2015 and
then bottled with an addition of live yeast and sugar to undergo the 2nd
fermentation in the bottle.
Wines were ageing on the lees during 5 years, after which they
underwent the process of remuage and disgorgement to clear the wine of
dead yeast cells as well as other sediments.
A liquor de dosage consisting of reserve wines and sugar syrup was
added to increase the total residual sugar to 8g/l and the bottles closed
with a champagne cork.
Sulfur dioxide was also added at this point to a total of 25mg/l in the
Necessary cookies help make a website usable by enabling basic functions like page navigation and access to secure areas of the website. The website cannot function properly without these cookies.
Statistic cookies help website owners to understand how visitors interact with websites by collecting and reporting information anonymously.
Marketing cookies are used to track visitors across websites. The intention is to display ads that are relevant and engaging for the individual user and thereby more valuable for publishers and third party advertisers