This is a very special wine that would appeal to anyone from a wine novice to a wine nerd. The grapes are lightly pressed, in whole bunches, obtaining a high quality must. The pressing extracts only about 40%-50% of the juice, the best. The must then undergoes spontaneous fermentation with native yeasts. The wine stays on the lees for 2 years, in bottles, extracting richness and complexity. Following that period, the wines are disgorged and bottled without dosage. This makes for a killer Méthode Champenoise sparkles. Enjoy!