這款起泡酒用明野町三澤葡萄園和勝沼町菱山地區的霞多麗，在原瓶中進行二次發酵釀製。每瓶酒都在香檳酒架上以人工轉瓶，並在瓶中陳釀三年多後除渣，再到最後的補液，都是以人手執行。氣泡柔滑，是單一年份的超天然型起泡酒。
 
This sparkling wine is made from Chardonnay grapes grown in Misawa Vineyard in Akeno town and the Hishiyama district in Katsunuma town, then went through second fermentation in bottle. Each bottle is crafted by hand, from manual riddling using a pupitre, to disgorgement and to the finishing dosage, after more than three years of ageing in the bottle.
This single-vintage Extra Brut stands out for its creamy bubbles.