MÉTHODE CHAMPENOISE Creating the Cuvée: Each block was picked on a different day and three press cuts were made from each. One at 130gal/ton, another at 20gal/ton, and the heavy press at 30gal/ton. Keeping the press fractions separate allowed me to choose the ideal amount of tannin and acid for the final blend. Fermentation took place in the tank at a cool 65º F to preserve fruit aromatics. When fermentation was complete the wine was barreled down and aged in 3-year-old French barrels to allow it to breathe, while not imparting any toast aromas. In 2018, the blend was assembled at 56% Chardonnay and 44% Pinot Noir. Tirage: In March of 2018, the cuvée was put into bottle with yeast, sugar, and riddling aid, which is called the Liquer de tirage, then sealed with a crown cap. A secondary fermentation occurred where the CO2 produced was trapped in the bottle to produce the bubbles we know and love. The wine was then aged in bottle en tirage for 30 months, almost three years! This is where the wine developed the unique flavors and aromas found in our Sparkling Wine Brut, which are a function of yeast autolysis and aging. Riddling: In August of 2020 after about 30 months en tirage the bottles were riddled. Riddling moves the yeast from the bottom and sides of the bottled into the bottle’s neck by slowly rotating and increasing the angle of the bottle. Disgorging: In September of 2020 when our bottles had finished being riddled we disgorged, which is the removal of the sediment in the neck, and the addition of dosage to each bottle. Dosage is where we adjust the sweetness and flavors of the wine slightly, while also bringing the bottles to proper fill level.