2018 vintage was a beautiful growing season with lots of sunshine. The fall season brought rain on and off and picking decisions were important. This Pinot Noir was picked in early September with the perfect sugar and acid level to make a balanced sparkling wine. Hand picked and whole bunch pressed before fermenting the juice in stainless steel. In bottle, on the lees for over 36 months to create complexity and character. This wine was finished with zero dosage (no added sugar).