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Harvest takes place in early-to-mid October with only the healthiest bunches being picked. The must is traditionally vinified with a long, cool maceration over a period of 20 days with frequent pumping over the must to extract more color, aromas, and body. Fermentation takes place at no more...

Grape bunches are hand-picked, put into crates and immediately taken to the wine cellar in the second week of October. Fermentation takes place in truncated cone-shaped oak barrels at a temperature of 22-24°C, for about three weeks. Pumping over is not scheduled and all activities are performed...

100 % manual harvest. Direct with pressure level. Vinified with the Champagne Method

87 % of clear bases wines (49% Mesnil + 38% Ambonnay)13 % red wines vinified (Ambonnay). The harvest is 100% manual. Direct pressure level for future clear bases (87%). 23 % of reserve wine was used (Mesnil and Ambonnay).

Henrys Keep is aged 22 months in French oak (50% new).

The Sauvignon Blanc is aged 11 months in French oak barrels (50% new).