Blend in which I use Pinot Noir vinified in white and has a maturation of 40 moons (about 40 months). No added sulfites. An evolved nose, dry and explosive on the palate. The way I work, oxidation must remain in balance with the other sensations, leaving room for the liveliness of the wine.
Check the back label: you will find information on disgorgement, sugars and total sulfur dioxide. I do not add sulphites to my wines.
Only spontaneous fermentations with indigenous yeasts. Zero added sulphites.