Vineyards are selected on the basis of their suitability to yield fruit that is ideal for the production of sparkling wines. Fruit is whole bunch pressed to avoid colour and phenolic pickup. The juice is racked to barrel and tank fermented at warm temperatures to blow off the fruitiness. Treated to natural malolactic followed by a spell of fourteen months resting upon sedimentery lees where it is infused with luxurious biscuitty characters before being treated to a secondary fermentation and bottling. The winemaking team probably never intended to release this excellent effort unlabelled after putting the finest fruit through the most lavish vinification. Alcohol 12.0%