60% Chardonnay, 30% Chenin Blanc, 10% Mauzac, done Method Champenoise. Grapes were handharvested and direct pressed. After settling on the lees, the juice is transferred to old oak to ferment using wild yeasts. Following this, the wine is aged for 9 months in a combination of old oak, demi-muids and foudres. Secondary fermentation is sparked via tirage and aged for 18 months in bottle before disgorgement.