TASTING NOTES:

Delicate pear and floral notes backed by toasty almond. On the palate, one finds lively citrus, toast and apple flavors overlaid with persistent effervescence, a creamy mid-palate and toasty finish.

WINEMAKING:

	Rated "90 Points Wine Spectator"
	20 to 25% of the premiere taille or first press, is used to add richness and structure to the base blend.
	2Juice is naturally settled overnight (débourbage) to encourage a clean fermentation.
	The cuvée is a blend of 20 different base wines fermented in stainless steel tanks at a temperature of 55 to 60 degrees Fahrenheit.
	The wine spent a year and a-half en tirage (on the yeast).
	Small and numerous bubbles are encouraged by autolysis, the process by which yeast imparts complexity and a yeasty character to the wine. The autolysis particles provide sites for the formation of the mousse.
	After disgorgement, the wine was balanced with a dosage of 1.3 g/100 mls.