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 2 nd fermentation that occurs in the bottle thereby extending maturation on the lees for 48 ? 60 months. After ?disgorgement? (removal of the yeast lees) and ?dosage? (adding base wine and sugar) the final product is left on the cork and then released.