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The grapes were hand sorted and gently pressed at low pressure to extract only the clear juice and prevent the skins from bleeding. The extracted juice was fermented to dryness in stainless steel. In the spring of 2011, the wine was bottled and yeast was added to induce a secondary fermentation. The wine rested en torage for 5 and a half years to create fine bubbles and sculpt the volume. A final dosage at disgorgement was added to finish the wine in a brut style.