Here’s a creamy, leesy, Crèmant-ish sparkler from Matt Denci, the wizard behind Entelecheia. Fashioned from 70% Riesling and 30% Pinot Noir, it was held on the lees for a year (disgorged April, 2026) and bottled with a tiny dosage of 5g/L. 100% fun and 100% sophisticated!