100% Grenache Gris sparkler crafted according to the Traditional Method (Méthode Champenoise) from the Roussillon courtesy Bastien Baillet & Céline Schuers of "La Bancale."

Hand-harvested from 7 year-old vines planted in soils composed of Calschistes de l'Albien, the grapes are directly-pressed in whole bunches before a night of lees settling. In the morning, the juice is transferred to a 500L Stockinger Barrel for spontaneous fermentation. Once-racked, with a touch of SO2 added, the Vin Clair rests for 4 months in 500L Stockinger Barrel before Tirage. Bottled under crown cap (before cork/cage), secondary fermentation is capture in bottle. Aged "sur latte" for 6 months in bottle in the cellar, the wine is then disgorged (no dosage). Released as Brut Nature, the wine has <10ppm SO2 total.