Parcels of Pinot Noir are selected on the basis of delicate flavours and a naturally high acidity that's requisite for the construction of a sparkling wine in the tradition of Champagne. Bunches are hand picked into 200 kilogram crates to minimise maceration of grapes during transport and placed in refrigerated rooms to chill the fruit down to 4C. These cold temperatures minimise oxidation and phenolic extraction. Whole bunches are then loaded directly into the bag press and gently squeezed to produce a clear, fine juice fraction. The juices are clarified and inoculated with native Champagne yeasts to ferment at cool temperatures. The assemblage spends twenty four months on tirage before disgorgement and liqueuring.