Variety: Pinot NoirTerroir: Portlandian, Upper Kimmeridgian and Middle Kimmeridgian soils.Viticulture: Certified sustainable (Ampelos) since 1996Vinification: 50% base vintage, 50% perpetual solera reserve going back to 2011. Indigenous yeast fermentation
Variety: Pinot Noir
Terroir: Portlandian, Upper Kimmeridgian and Middle Kimmeridgian soils.
Viticulture: Certified sustainable (Ampelos) since 1996
Vinification: 50% base vintage, 50% perpetual solera reserve going back to 2011. Indigenous yeast fermentation in stainless steel tanks, aged on fine lees. Cellared for 36 months with organic yeast sur lattes. Extra Brut dosage
$25
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