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  • Grapes from Clos Griotte vineyard, Eola-Amity AVA
  • Vineyard planted in 2017 only with Pinot Noir above 700 feet and farmed in LIVE practices, Low Inputs Viticulture and Enology.
  • Cuvée blend of Coury, Wadenswil, 114 and 115 clones of Pinot Noir
  • Sparkling wine made with Traditional Method and full malolactic fermentation.
  • Alcohol: 12.5%
  • No dosage

Sparkling Blanc de Pinot Noir

  • Traditional Method

    Many of the world’s best sparkling wines are made by the méthode traditionelle, or traditional method, where still wine is bottled before additional yeast and sugar are added. Under a crown cap, typically, the yeast ferments sugar into alcohol until dry, which gives off CO2.

    The sparkling wine then ages on the dead yeast, called lees, which adds notes of brioche and textural richness. The bottle goes through a process known as riddling where the bottle is frequently turned and repositioned at severe angles until all the sediment rests in the neck. The wine is disgorged to remove the lees sediment. Dosage, a blend of sugar and wine to add sweetness, is added typically before the wine receives its finishing cork.

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