Extra Dry

Roederer Estate’s winemaking style is based on two elements: ownership of its own vineyards and the addition of oak-aged reserve wines to each year’s blend or cuvée. All the grapes for the Anderson Valley wines are grown on the estate. Oak-aged wines from the estate’s reserve cellars are added to the blend (10% to 15%), creating a multi-vintage cuvée in the traditional Louis Roederer style.

Only the cuvée (first pressing of 120 gallons/ton) is used; no première or deuxième taille. The fermentation takes place in high-grade stainless steel tanks at 65°F. Zero to minimal malolactic fermentation is used in order to ensure the wines age well and retain the fresh, precise and well-defined style that is one of the hallmarks of Roederer Estate wines.

Appellation

Anderson Valley

Varietals

60% Chardonnay, 40% Pinot Noir

Dosage

22 g/L

Cases Produced

400

TA

7.5 g/L

pH

3.13

Alcohol

12.5%