This sparkling wine is 100% Pinot Noir and is made using the traditional Méthode Champenoise, which requires a secondary fermentation in bottle.

The Pinot Noir is first fermented as a normal still wine in a stainless-steel tank. Once the primary fermentation is complete, the secondary fermentation is accomplished by adding a mixture of sugar and yeast, called the liqueur de tirage, to the wine. The wine is then bottled and capped with a bottle cap similar to ones found on beer bottles. The yeast acts on the sugar and the resulting carbon dioxide remains trapped in the bottle and creates the bubbles. This bottle cap will not pop off as the pressure builds in the bottle from the fermentation.

Once the secondary fermentation is complete the necks of the bottles are frozen, the bottle cap and yeast residue removed, and a cork and cage are put in place. The result is a sparkling wine with fine, small bubbles and a rich, creamy texture.