Our Chardonnay is picked at 20 brix. These grapes are then brought in cold at 45 degrees to the winery for cold cluster press. The press turns continuously in the free-run form for 2 hours, allowing the juice to gently release from the skins imparting no color to the finished wine. The free run then sits in 20% new French oak and 80% neutral French oak for 18 months. The still wine then undergoes a second fermentation according to the Méthode Champenoise. Each bottle receives weekly riddling in preparation for disgorgement. After 3 years the bottles are chilled to 30 degrees and disgorged. The bottled wine then undergoes a sauvage dosage with no sugar added after the fact.