Made in the traditional Cap Classique method, both the Chardonnay and Pinot Noir grapes are whole bunch harvested and pressed. (60% Chardonnay, 40% Pinot Noir)
The Chardonnay portion is barrel fermented and aged in old French oak barrels to enhance the creaminess and complexity, while the Pinot Noir is cold fermented in a stainless steel tank in order to accentuate the bright berry characters. After blending, the wine is bottle fermented and aged on the lees for 52 months. Post disgorging the wine is aged on the cork for six months.