Everything is always hand harvested for this cuvée to ensure the grapes arrive at the winery in peak condition. The team then whole bunch press at low pressures, so that only the purest free run juice is extracted. The second fermentation takes place in bottle (like the very best sparkling wines), and is left sur-lie for 24 months, to gain richness and concentration before finishing touches and subsequent release. Notes of fresh butter, honey with some obvious tropical fruitiness. This is delicious stuff, elegant and moreish.