Hand picked when the fruit showed plenty of acidity in the green apple and lime spectrum. Whole bunches were pressed using a traditional Champagne cycle – very gently to avoid phenolics and retain optimum freshness. Fermentation took place in tank and left on lees for 6 months prior to tirage. Made in the traditional method, the wine is aged in bottle for 3 years before being disgorged and then aged a further 12 months to allow the wine to come together. Dosage is a low 4g/L to ensure fruit purity retention and give us a crisp, mouthwatering, energetic style of sparkling.