NV
Pinot Blanc, Auxerrois, Riesling, Pinot Gris
The grapes are picked entirely by hand and carried to a pneumatic press which gently extracts the juice but none of the bitterness from the seeds and stems. The
juice is then fermented in temperature controlled stainless steel tanks and kept cool in stainless after that. Secondary fermentation is done using the traditional (Champagne) method with a long slow fermentation to build up effervescence in the bottle for a minimum of 12 months.
The bottles are then disgorged and receive a small 5-6 gram per liter dosage. The bottles are then allowed to rest further in the winery before being released. Organic