All grapes harvested by hand. Noel Pinguet was one of the first French vignerons to adopt biodynamic viticulture and credit biodynamics with enhancing the personalities of the estate's terroirs. Bottled before primary fermentation is finished, resulting in a lower pressure sparkling wine - pétillant - because only a portion of the fermentation occurs inside the bottle. Yeast is added to ensure the fermentation progresses smoothly. Once finished, the wine is disgorged. Dosage = 10 g/l and is made up of cane sugar and demi-sec or moelleux wines from a previous vintage.