Made in the traditional way -- Pinot Noir picked early, pressed after short maceration, fermented and aged 9 months in barrel, secondary ferment in bottle, aged 32 months on the lees, disgorged with 5g/L dosage (on the dryer side).                                                                 Alcohol12.3%                                                                                                                                  Titratable Acidity (TA)8.2 g/L