The grapes were whole bunch pressed and fermented with indigenous yeast in a combination of stainless-steel tanks (50%) and 5 to 10-year-old Burgundy barrels (50%). Frequent lees stirring took place along with 100% malolactic conversion. Once fermentation was complete the wine spent seven months on the gross lees adding texture and complexity. The wine was made using the traditional method, with the secondary fermentation taking place in the bottle; however, this wine was made without disgorgement, so the lees form part of the wine, resulting in an intentionally cloudy, funky wine.

This textured fizz is buzzing with elderflower, citrus and white pepper notes through to waxy lemon palate with streamlined minerality. Made using the traditional method but without disgorgement, resulting in a delicate cloudiness in the bottle.