Yellowglen's estate owned and operated, highly specialized sparkling wine vineyards, yield harvests of the finest fruit. Parcels of Chardonnay and Pinot Noir are crushed and gently pressed to fermenters, only the cleanest free run juices are retained. A cool, controlled vinification proceeds until the desired level of natural sugar is achieved, whereupon ferments are arrested and the batches settled. Components are inoculated for full malolactic, followed by an assemblage which brings all components into perfect harmony. The wine is filled to bottle for a year on sedimentery yeast lees, developing texture while imparting great depth of flavour and infusing complexity, delivering a rich and satisfying wine.