Domaine Chandon source harvests of Chardonnay and Pinot Noir from vineyards which are trained to yield fruit specifically for Sparkling Brut. Parcels are separately inoculated in controlled fermenters, a third of the batches are treated to secondary malolactic ferments. Up to eighty individual components are assembled, including a reserve of one to three year old wines, before initiating a further course of vinification. Fifteen to eighteen months rest on yeast lees infuses the wine with creamy fruit flavours and aromatic richness. Individual bottles are then subject to a regimen of riddling and disgorgement, followed by a dosage liqueur to introduce the sparkle, the final seal and a term of bottle age.