Parfois Je Monte à L’Étage et Je Me Sens Un Peu Perdu, 2018 Sparkling The Pinot Noir underwent 3

The Pinot Noir underwent 3 weeks of maceration (1/4 in whole bunches) before ageing for 11 months in old barrels

grapes are fermented whole bunch for two months

The vines – a mixture of 75–years-old and 20-years-old – are located 800 metres above sea level

Petino and Romanesco in the mix too

healthy vines

Parfois Je Monte à L’Étage et Je Me Sens Un Peu Perdu, 2018 Sparkling The Pinot Noir underwent 3Imagine your favourite Blancs de Noir, but reinvented as an oxidative wine. Using Pinot Noir from the Bannwarths in Obermorschwihr, Alsace, the grapes are gently pressed before spending 6 months in a tank, and four years in old barriques without topping up. The thrilling acidity and intoxicating perfume of Pinot carries an aroma profile of salt, nuts and yeast.