The wine is aged one year in stainless steel tank and then on the lees for 16 months (minimum is 9 months for Cremant, 15 months for Champagne). This is a serious-as-heck, long-aged, mineral-driven, yeast-rich blanc de noirs (made entirely with limestone-inflected Pinot Noir). Racy and brain-dilating, this Champagne method bubbly has a finish that lasts like something 2-4 times its price. Simply amazing juice.