Grapes were picked 2 weeks earlier than normal to ensure the ideal acid/alcohol balance. Once harvested, they had eight hours of skin contact to achieve a light pink color followed by a very gentle press cycle. The base wine was fermented in stainless steel tanks with no malolactic fermentation to achieve the bright yet delicate aromas of rose and raspberry. After the secondary fermentation, wine was aged on its lees for 24 months, followed by a dosage of 9g/L residual sugar, classifying this as a Brut. On the palate features delicate pink grapefruit a long dry finish with the beautiful minerality that is so clearly the Keller Estate terroir.