Our Pinot Noir is picked at 20 brix. These grapes are then brought in cold at 45 degrees to the winery for a 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.