Following the French tradition, the Clos Henri vineyard is planted in high density. This encourages competition between vines and restrains vigour; ensuring grapes divert their energy into the grapes (rather than the canopy) - resulting in concentrated berries. Dry farming and organic practices ensures natural vine balance is achieved by stressing the vines just to the right level. This forces the roots to go deeper in the soil, obtaining the purest expression of our terroir and showing more minerality from the stone soils.

The grapes were lightly whole-bunch pressed selecting only the finest portion of the juice which was then fermented in a stainless steel tank to retain fruit purity and finesse. The base wine was aged on fine lees for 10 months partly in stainless steel and old oak. The wine is stored in our cool cellar to allow a slow bottle fermentation and a second period on its lees. After a minimum of 18 months 'sur latte', a few hundred bottles are disgorged at a time for release to market. Made in extremely limited quantities, this is a unique sparkling wine for special events and Celebrations.