Harvest- 9/8/2019
Varietals- 50/50 blend of Pinot meunier and Coury clone Pinot noir
Brix- 19.2
pH- 3.15
Primary fermentation was completed in neutral French oak barriques with cultured yeast
Malolactic fermentation was completed naturally
Bottled- 8/22/2020
Disgorged- 5/26/2023
Dosage- 2 g/L