Made under the careful eye of master Champagne maker Régis Camus. Made with a blend of Hungarian varieties Furmint and Hárslevelű with a good dose of Chardonnay. 20% of the first fermentation occured in oak barrels. Secondary fermentation in the bottles in the cold cellars from mid-March until the end of August. Aged for more than 18 months on the lees in the bottle to add depth and complexity.