Appearance
Bright salmon tinge

Bouquet
Lively nose of citrus notes, white peach, honeysuckle and yeast driven aromas, leading to sauvory biscuity notes.

Palate
Delicate fine mousse, lifted mandarin rind and apple. Yeast developed texture and acid crunch, providing length and cleansing finish.

Fermentation
Fruit was harvested early to retain acidity and allow long term aging on yeast lees. The wine is a dry (or brut) style made from a blend of Pinot Noir and Chardonnay made in the “traditional method”, where the secondary ferment takes place in bottle. The wine is left to ferment and age on lees for 38 months before hand riddling, disgorging, corking and finished with a measured dosage (still wine and sugar addition) to balance the wine and fill out the palate.

Conclusion
A dry aperitif style, to be enjoyed now with or without food or over the next few years.