Malolactic fermentation of the Chardonnay grapes for our Blanc de Blancs occurred immediately after primary fermentation and the wine was left for 8 months of aging. Then, after tirage, the wines were bottled and left for secondary fermentation (Méthode Traditionelle), creating those iconic bubbles. Disgorgement took place after 12 months of bottle-aging and a dosage of 4g/liter was added, making this an Extra Brut Blanc de Blancs.