The perfectly ripened fruit was hand-picked during the cool hours of the night or early morning, and delivered as whole clusters to the winery. The berries were slowly de-juiced at low pressure with four press fractions kept separate. Only the middle fractions with the best acidity-sweetness-flavors balance are used to craft DVX wines. Low temperature primary fermentation – mostly in stainless steel tanks – enhanced fruit tones and preserved freshness. Individual lots were kept separate during initial fermentation to fully express the vineyards’ individual strengths and subtleties. Only 9 lots of Chardonnay and Pinot Noir were selected for the final 2010 DVX blend. 35% percent of the wine volume was fermented and aged with French Oak to add depth and spiciness. The blend was aged on the yeasts five and a half years in the bottle after secondary bottle fermentation, adding creaminess, soft notes and flavors of biscuit, bread dough, honeysuckle and white mocha. The wine was disgorged as a brut style and aged another six months on the cork before release.

Ready to drink now, 2010 DVX will continue to age perfectly for the next ten to fifteen years if kept in good cellar conditions. Perfect on its own as an evening starter, it will also be a great match to a wide selection of foods, from wild mushroom risotto to roasted duck.

BLEND 50% Pinot Noir 50% Chardonnay RESIDUAL SUGAR (DOSAGE) 0.9% STYLE Brut ALCOHOL 12.5% TA 6.6 g/L PH 3.18 TIME EN TIRAGE 67 months AGING POTENTIAL 10 -15 years