The base wine was kept on the lees for 8 months initially during the first fermentation. 10% of the Chardonnay was Barrel Fermented. The "magic of the bubbles" begins during the 2nd fermentation that occurs in the bottle thereby extending maturation on the lees for 84 months. After 'disgorgement' (removal of the yeast lees) and 'dosage' (adding base wine and sugar) the final product is left on the cork +- 9months, and then released.