This sparkling wine is made entirely in-house using the méthode traditionelle. The cabernet grapes are hand harvested and directly pressed, with a short maceration. After alcoholic fermentation in underground cement tanks, the wine undergoes a secondary fermentation in bottle and is aged on the lees for fourteen months. The dosage of 7g/L (Brut) was chosen to accent the freshness and aromatics and was done with grape must from estate fruit.

Dosage: 7g/l
Soil: Decomposed Granite
Fermented in underground concrete tanks
Fourteen months on the lees in bottle before disgorgement
Méthode traditionnelle
Vegan