• Variety: Pinot Noir
• Terroir: Portlandian, Upper Kimmeridgian and Middle Kimmeridgian soils.
• Viticulture: Certified sustainable (Ampelos, 1996)
• Vinification: A blend of base vintage wine and solera reserve wine going back to 2011. Hand harvested and sorted. Vinified and aged without added SO2. Primary fermentation and malolactic fermentation in tank. Secondary fermentation with cultured organic yeast strains in bottle, aged for 36 months on lattes. Disgorged 6 months before commercialization. 25-30 ppm total SO2 at bottling. Extra Brut dosage: 3g/l.