Sirius and Merzling grapes are used to produce this sparkling wine with a light ‘Gueuze touch’. Firstly, the grapes arrive contaminated. They are destemmed and crushed, after which spontaneous fermentation does its job. The brettanomyces brusellensis and other wild yeasts enter the grape juice through the Ijzenbeek valley. The grapes are then pressed. The fermentation tank is hermetically sealed. Afterwards, cultured yeast is added, followed by a malolactic fermentation before the second fermentation starts. About a month and a half later, the bottles are disgorged, and a liqueur d’expedition is added. Typical for this sparkling wine is the gueuze aroma and also the slight tingling at the back of the tongue.