The clusters are pressed in a pneumatic press, with separation of the 1st and 2nd fractions. After a 12-hour gravity-settling at 15° C of the must, it is inoculated with cultured yeasts and fermented, part in stainless steel, part in oak casks. After a partial malolactic fermentation and successive racking, the cuvée was assembled in March 2001. The tirage dosage was then added, the wine bottled and sealed with a crown cap, and the bottles were laid to rest for the secondary fermentation.
The bottles remained stacked for a full 19 years in our 17th-century cellars. They were then riddled, disgorged, given a Brut-style dosage, and provided with the final cork and wire cage. Further bottle-ageing was finally necessary before this wine was ready for release.
Component grape varieties
Chardonnay, Pinot Blanc, and Pinot Noir.
Vineyard location and exposure
Our own estate vineyards, aspected east-southeast.
Flat and undulating within morainic formations; loose, of medium fertility and depth, with good pebble content.
Yield per hectare
88 quintals of grapes/hectare = 55 hectolitres/hectare.
Hand-harvested into small crates in the final third of August 2000.
Year first produced
1.5 L (440)