Chardonnay and Pinot Noir are collated from vineyards which have consistently yielded harvests most suitable for a sparkling wine, characterized by intense flavour profile and good retention of natural grape acids at ripeness. Bunches are crushed and the highest quality juices are settled for two days at 10C, to be racked off and warmed for inoculation. A long, cool fermentation until dry, is followed by a term on yeast lees to impart texture and delicate yeasty notes. A select batch of exceptional Chardonnay is left to mature on heavy yeast lees, stirred regularly to keep the sediments in suspension, imparting great complexity and exquisite texture into the finished wine. Alcohol 12.0%