Fermentation is conducted at cool temperatures in stainless steel tanks to preserve freshness and fruit intensity. A few select lots are aged in French oak barrels to add depth, complexity, and spiciness. The finished blend is bottled for second fermentation, with an average of 18 months’ yeast ageing to add complexity, subtle dough flavors, and layers of creaminess. The wine is disgorged in brut style and a dosage is added back to balance the wines acidity, ageing another 3 months to fully marry the dosage and base wines for our elegant house style.