The grapes are hand-picked and go through a natural fermentation with native yeasts in stainless steel tanks. The wine was then aged on its lees for one year in tank and then one more in bottle after a second fermentation. The second fermentation is started with the addition of more of its own juice. Thanks to that, the aromas are riper than some other Crémants, but the freshness is retained from the Riesling and tension from the Pinot Blanc grown on schist. Crisp, bright, bone dry. This is a complex wine, yet it is irrefutably delicious. Crémant wines are made the exact same way as Champagne, just outside of the Champagne region. This is analogous to the Blanc de Blancs style.