This Méthode Cap Classique (bottle-fermented sparkling wine) is a blend of red and white grapes displaying the full, balanced yeasty complexity synonymous with a wine made in this style. Whole bunches are deposited directly in the presses (pneumatic) and pressed very gently according to a Champagne pressing program. Only the Cuvée (the best quality juice) is used in the blend. After blending, yeast and sugar are added for secondary fermentation in the bottle which takes 6 weeks, producing the magical bubble. The sparkling wine is matured in contact with the lees for an average of 18 months.