As usual, we have used methods so traditional as to be antique. The base wine is barrel fermented and aged. The primary and subsequent bottle fermentations are done very slowly. The wine is bottle-aged for five years before disgorging and receives a small (dosage) of sweetened wine to flesh out the texture.
The sparkling wine we produce is in strong opposition to this trend for a lighter champagne. Our style is full and
toasty, meant to be drunk with food. Pleasant enough by itself, but it's much more at home with appetizers and first courses. It is very dry and not a good dessert champagne.