Made in the traditional, or bottle fermented method. Hand harvested and whole bunch pressed to minimise colour and phenolic extraction. The lightly clarified juice transferred to old oak barrels for fermentation. The base wine maturation in barrel lasted for 8 months before sending to tirage. We then left the bottles to rest for 7 years prior to disgorgement, with the wine sitting with its secondary yeast lees to impart texture and complexity.

A pale-yellow hue, the nose evokes the warmth of creamy, toasty brioche complemented by a refreshing hint of lemon balm. The palate is wonderfully creamy, with a subtle chalky texture that gives way to a bright, citrus-infused finish. The wine's generosity comes from 7 years, or 80 months, of aging on its yeast lees, contributing depth of texture, creaminess, and a delicate, bread-like complexity.