The grapes were hand harvested, whole bunch pressed and vinified with as little intervention as possible. The base wine was in 225l old French oak barrels, blended for colour and aromatic complexity.
After bottling, the wine was aged 24 months on lees. Following disgorgement, the wine received a low dosage of 4 g/l, to preserve the purest expression of vintage and place.
81% Pinot Noir, 13% Chardonnay, 6% Pinot Meunier.