It expresses both intensity and delicacy. Toasted nutty characters infused with stone fruits complimented by rich creamy biscuit flavours. Lingering finish with a lively mousse.
The base wine was kept on the lees for 8 months initially during the first fermentation. 10% of the Chardonnay was Barrel Fermented. The "magic of the bubbles" begins during the 2nd fermentation that occurs in the bottle thereby extending maturation on the lees for 48 - 60 months. After "disgorgement" and "dosage" the final product is left on the cork and then released.
A wine for all occasions, not just the special ones - compliments fresh oysters, sushi, poached salmon or any seafood based canapés.