After harvest the grapes were loaded into one of four Coquard Presses imported from Epernay. The computer-controlled programmes are altered according to the vintage and different varieties to allow for variations in skin condition and bunch density. The must was transferred into stainless-steel tanks with each vineyard section kept separate. Fermentation lasted approximately 12 days for the base wines from which the wines destined for the final blend were selected. The second fermentation took place in bottle and it then spent five years on its lees before riddling and disgorging and at least six months in bottle before release. The dosage was 44g/l.

About this item

• Light golden hues illuminate this delicately effervescent wine
• Aromas of pure lemon and Acacia honey are followed by a hint of tangerine
• The palate of lemon curd is balanced by crisp acidity and a clean, pure structure