This sparkling wines was made in the tradition méthode champenoise. The grapes were whole cluster pressed and the juice was settled for two days. Fermentation was completed in both stainless steel drums and neutral French oak barrels. The malolactic fermentation was prevented by adding SO2. The wine was barrel aged for 12 months then aged on tirage for 18 months before riddling, disgorging, and adding the dosage.
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