The grapes for this wine were harvested in 2017: the Pinot Noir on August 31 and the Chardonnay on September 16. Both varieties were whole-cluster pressed to avoid skin phenolics then cool-fermented in stainless steel tanks. In May 2018, a cuvée of 54% Pinot Noir and 46% Chardonnay was assembled and bottled. After resting on the yeast for seven years, the wine was disgorged, dosage was added and the wine was corked in June 2025. Bright apple-pear flavors are integrated with toasty, fresh bread accents from extended sur latte aging.
When we disgorge this Brut a small amount of wine is removed with the spent yeast. ![[above]](/images/buttons/arrow_up.gif)
Prior to the disgorging, Manuel and Alfredo are opening bottles of the same wine for a dosage to replace the disgorging loss and add a little sweetness to the final wine.
