The base wine was kept on the lees for 8 months initially during the first fermentation. 10% of the Chardonnay was Barrel Fermented. The second fermentation that occurs in the bottle ages on the lees for 84 months. After “disgorgement”, or removal of the yeast lees, and “dosage” (adding base wine and sugar) the final product is left on the cork for 9 months, and then released.