Sémillon was picked early in the morning to hold acidity, slowly pressed immediately, and fermented in stainless steel.


A traditional-inspired sparkling method was used and then put in a second light fermentation in the bottle to create 90 million bubbles in each glass.


The final dosage was minimal to present the bright acidity and flavor of the estate Sémillon.

Food Pairing

Sashimi Scallops, Deviled Eggs with Cured Salmon Roe, Grilled Chicken Sandwich, Buttermilk Panna Cotta for Dessert.