A slow second fermentation in bottle and extended ageing on its lees for 36 months (the legal minimum is 15 months). This resulted in a wine with a finer, more persistent mousse and greater potential for complexity. The wine has a lovely Pinot Noir richness on the nose, with aromas of baked apples and vanilla. On the palate, it is full, rounded and well balanced, with a lively, persistent finish.
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