Brut Vintage 2008
Grape varieties: 52% Chardonnay, 49% Pinot Noir
Fermentation: The wine goes through alcoholic fermentation in September and October, followed by malolactic fermentation from October to December. Blending takes place from February to April, followed by racking in January.
Aging: Aged for a minimum of six years.
Crystal-clear pale lemon color
Intense and enticing aromas of dried apricots with notes of red and black berries and a hint of spices.
Generous structure of candied orange peel enhanced with smoked tea and toasted almonds. An incredibly long finish.