Classical Sparkling techniques are used throughout the winemaking process for this cuvee. Hand picking, gentle whole bunch pressing,cool fermentation, 100% MLF, complex assemblage and long ageing on lees after bottle fermentation, all combine to produce a stylish and complex wine. The final colour is the result of a hint of residual colour from the Pinot Noir skins and final liqueur.

Tasmania’s cool latitude and maritime climate is ideal for producing elegant sparkling wines with powerful fruit flavours and high natural acidity. The blend is predominantly Pinot noir selected from blocks which show the best aromatic expression of this variety.