Vinified using the Traditional Method. Made with equal parts Chardonnay, Pinot Noir and Pinot Meunier, which were each pressed separately in whole bunches using a traditional Coquard basket press which is unique to the UK. The juice was then fermented entirely in stainless steel tanks. Each component of the final assemblage wine went through malolactic fermentation and was allowed to rest on its lees prior to bottling. The second fermentation took place in the bottle, maturing on its fine lees in cellar for an average of three years, before disgorging at seven grams per litre.