I want this to represent Chardonnay and Macedon first ie.the to be a quality sparkling wine from a quality region first - and be a Pet Nat second. The idea is to use some techniques from traditional method sparkling, some from the ancestral method. As such I leave it on lees until it starts to lose a lot of the estery compounds and starts to settle into a dry and more savoury profile. Pressed quite hard to gain texture. Fermented with Champagne yeast, transferred to bottle at around 15g/L as I wanted a reasonably fizzy not just foamy.