The fruit for our sparkling Blanc de Blanc was harvested with a combination of hand and machine techniques employed. On arrival to the winery the Chardonnay was pressed very gently to achieve a yield of only 500L/tonne which ensures optimal integrity and balance of the juice. The juice was then cold settled, racked and fermentation initiated using the classic sparkling yeast PDM. A cool fermentation followed with a portion of the juice fermenting in barrels for complexity. Following time on lees and partial malolactic fermentation the wine then goes through secondary ferment and is then bottled post dosage.