Our best parcels of Chardonnay fruit for Sparkling wine are barrel fermented and aged for 6 months prior to 'tirage' when the wine is put into bottle for its secondary fermentation. This is the 'method classique' of Champagne. After 6 years 'on lees' the wine was disgorged and a small dosage was added to balance the wine. The wine is finished with a crown cap to best preserve freshness and allow the wine to age gracefully, hence the name 'Crowned'. Traditional Method sparkling wine is a labour of love.
|Wine Style||Sparkling Wine|
|Appellation||Twenty Mile Bench|
|Residual Sugar||8 g/L|