Description
All the grapes were 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 was finished, resulting in a lower-pressure sparkling wine—pétillant—because only a portion of the fermentation occurs inside the bottle. Yeast was added to ensure the fermentation progressed smoothly. Once finished, the wine is disgorged. Dosage was 10g/L and was made up of cane sugar and demi-sec or moelleux wines from a previous vintage.
