Description

from the winery:

An über dry, aperitif style Méthode Champenoise Blanc de Noir. He aims to contrast the high natural acidity with the breadth of Pinot Noir and add complexity through using a funky base wine, rather than extended time on lees on triage. The base wines are stored as a Solera on lees without sulphur, allowing the base to become aldehydic and gaining autolysed lees flavours of brioche and sourdough.