Winemaker's Note

Whole bunch pressed, cold ferment in tank before resting on lees for about 6 months. The chardonnay component was allowed to go through MLF in tank for creaminess and texture around the spritely acid profile of the pinot. The wine was assembled and tiraged, then spent 14 months on lees prior to disgorging with a dosage of 6g/L.

The idea for our first release was to create something super approachable, with enough time on lees for complexity, whilst retaining the classic freshness of the region - an apertif to the table wines produced under this label.