(2009 Vintage) The grapes were harvested by hand and whole cluster pressed. The juice settled overnight, then was transferred to a stainless steel tank for primary fermentation. When fermentation was complete, the base wine aged in bulk for 8 months on the lees prior to bottling. For the second fermentation, the base wine was sweetened and bottled with encapsulated yeast, then stored in tirage bins to ferment then age. We began disgorging in late May 2011, finishing the wine with 3 g/l dosage. This wine is disgorged 10 cases at a time.