Grapes were hand sorted and whole bunch pressed, allowed to cold settle for 36 hours, and then racked off its lees. The Pinot Noir juice was inoculated with specific Champagne yeasts to capture the essence of the variety. After alcoholic fermentation the wine was racked off its lees and sulphur added to prevent any Malolactic fermentation from taking place, keeping the fresh character of the wine. A light fining and filtration prepared the wine for second fermentation in the bottle. A mixture of yeast and sugar was added to the wine and bottled under crown cap for secondary bottle fermentation. The wine was aged for 12 months on its lees, riddled and disgorged, ready to be enjoyed.