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Since 1998
and passionfruit acidity sustain the tongue
The vineyard spans what were once three adjoining properties—Mapleton
Scotch Finger biscuit
Pt. Leo Estate Methode Traditionnelle Sparkling IGP PAYS D'OC Since 1998Pinot Noir and Chardonnay were chosen. The fruit was cooled overnight before gently entire bunch pressing the next day. After 36 hours, the clear juice was transferred to another tank and puncheon for primary and malolactic fermentation. The wine was then matured on yeast lees before being bottled for a second fermentation in bottle. The wine was disgorged and branded after spending two years in bottle on yeast lees. As a result, the fragrances are of
