5500 vines/hectare. 40 hectoliters produced per hectare. Organic vineyard practices with hand harvest. The winery is currently undergoing the 3 year process of becoming certified Agriculture Biologique.
Vineyards sit on a hill of 100% limestone
The wine is fermented in the ancestral method of sparkling wine, so there is no dosage at any time. Fermentation begins in tank and once the wine reaches the desired alcohol level, the temperature of the tank is dropped down very quickly so that the yeasts "sleep," but do not die off. The wine is then bottled and capped and the temperature of the bottles is raised to 11 degrees Celcius. This causes the yeasts to wake up and continue fermenting, which produces gas & bubbles inside the bottle, but only with a single fermentation process. 1300 cases produced.
The wine ages for 4 months in bottle.
Delaware, National, New Jersey, New York, and Pennsylvania