We fermented the wine in stainless steel drums and after the ferment the wine was left to sit on the lees. The wine was stirred weekly for five months and then the wine was moved into tank. The lees have characteristic that when you stir them they impart a creamy, buttery kind of flavour.
Beautiful bubbles, bright acidity, and an off dry finish make this the kind of wine that’s celebration ready. Pair it with crepes, caviar, and anything buttered or honeyed. Also pairs well with a good party or a late breakfast. Your call.