Done in a traditionally off-dry, sparkling style that works brilliantly with goat cheese. Very expressive aromatics, gentle mousse and beautiful balance.
100% of the orchards are comprised of trees up to 50+ years old containing 40-50 varieties of heirloom pear, hand harvested and farmed biodynamically.
Fruit is dehydrated for 4-5 weeks and simply ground, pressed then settled for clarification before fermenting naturally.
One continuous fermentation originating in tank and finishing in bottle. Bubbles develop within two weeks of bottling.