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Fermented in French oak barrels with lees aging and stirring for six months. Second fermentation in the bottle by the classic “méthode champenoise” followed by another 4 year of lees aging and stirring. Disgorging took place in November 2015

Partially fermented in French oak barrels and stainless steel tanks, with lees aging and stirring for six months. Second fermentation in the bottle by the classic “méthode champenoise” followed by another 42 months of lees aging and stirring. Disgorging took place end of October 2014 with 1.400 bottles being produced.

Fermented in stainless steel tanks with lees aging and stirring fir six months. Second fermentation in the bottle by the classic “méthode champenoise” followed by another 19 months of lees aging and stirring. First disgorging took place in November 2015.