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Commercial description 

A fresh, aperitif style sparkling wine with apple crisp flavours, underpinned by nutty yeast complexity derived from two years bottle maturation on lees. HOW IT WAS MADE All Chardonnay and Pinot Noir grapes are pressed without crushing. Juice is given a short period of settling before racking and inoculation with a pure strain of Montrachet yeast. The base wines are fermented and aged in a mixture of stainless steel tanks, large oak vats and small French oak barrels. Following a spontaneous malolactic fermentation the wines are left to age on lees for a further eight months prior to blending each November. The chardonnay predominant blend is put on tirage using prise de mousse yeast the following February and subsequently allowed to attain a minimum of two years lees ageing in the bottle before disgorgement. 

Alcohol 12.8 % 

pH 3.23 

Varietal - Chardonnay and Pinot Noir 

Residual sugar 8.0 g/L 

Acid 6.6 g/L 

Closure - Natural Cork 

Alc 12.8%

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