in the vineyard : Chardonnay is selected from the “Limestone†vineyards. These vineyards have a high natural lime content in the soil, which ensures a low pH and high natural acidity in the young wines. Yield is 8 to 10 ton/ha.
in the cellar : Produced in the Méthode Cap Classique cellar, Robertson. Whole bunch pressing ensures fractional recovery. Only the cuvée juice (premium juice) is selected for fermentation. Of the cuvée, 50% is fermented in specific Piece Champenoise 205 litre barrels to ensure richness and extra dimension of flavour. Only 12% new barrels are added each year to the balance of older barrels to ensure harmony during the fermentation.
After fermentation the wine in barrels is selectively blended with other parcels of Chardonnay that were fermented in stainless steel. The wine is then bottled for the second fermentation with yeast contact of at least 48 months before degorgement.
Cooper: Seguin Moreau – Piece Champenoise barrels - light toast, tight grain barrels from the central forests in France of which only 3,000 barrels a year are produced for world wide distribution.