Variety: 100% Chardonnay
Location: Monterey, CA
Alcohol: 12%

All lots were pressed to 120 gallons/ton in the Coquard PAI Horizontal Gravity Press. A er settling overnight in stainless steel tanks, the cuvée was inoculated with a specific sparkling yeast strain. Once primary fermentation began, the wines were racked to neutral French oak barrels until dry. The wine then aged in the same oak barrels for an additional five months to integrate acidity as no malolactic fermentation occurred. The cuvée was racked to tank, cold-stabilized and bottled. The Blanc de Blancs was le to age sur lies for 29 months. Riddled and disgorged in house, the wine was finished with 4 g/l dosage.

Sourced from a sustainable Santa Lucia Highlands vineyard.