Enticing sparkling wine crafted in the Traditional Method (Méthode Champenoise). Begins with beautiful aromas of freshly baked french bread on the nose, followed by fresh cream and apricots on the complex palate. The finish is dry and brisk, yet decadent.
Begins with beautiful aromas of fresh-baked french bread and stone fruit on the nose, followed by fresh cream and apricots on the palate. The finish is dry, yet rich and decadent, and quite lengthy.
The Pinot Noir grapes that comprise this wine were hand-picked, then carefully hand-sorted to select only the highest quality fruit. The grapes were then gently basket pressed at low pressure to extract only the clear juice, and to prevent the skins from bleeding. The extracted juice was then transferred to two different types of fermentation vessels for primary fermentation: 45% of the wine was fermented in French oak, and 55% of the wine was fermented in stainless steel.
In 2013, the wine was bottled, and yeast was added as part of the tirage to induce secondary fermentation. The wine rested en tirage for over 7 years to create fine bubbles and sculpt the volume. A final dosage at disgorgement was added to finish the wine in a brut, or dry style
This wine pairs well at the front end of the meal and is substantial enough to stand up to main courses. Enjoy with fresh oysters on the half shell, melons wrapped in prosciutto, crostini topped with creme fraiche and smoked salmon, or as a standalone apertif.
||Aged en Tirage on the lees for 7 years, 5 months, 13 Days