Taittinger Prelude is produced exclusively from Grand Cru vineyards, with half the blend composed of Chardonnay primarily from Avize and Le Mesnil sur Oger in the Cote des Blancs, and half of Pinot Noir mainly from Mailly, Bouzy and Ambonnay in the Montagne de Reims. Following harvest, the grapes are pressed immediately in press houses located among the vineyards, yielding a first pressing which is the only pressing used in Prelude. At the winery, fermentation takes place under temperature-controlled conditions. Blending occurs after the primary fermentation, and thereafter the final cuvee undergoes the second fermentation in the bottle in Taittinger’s cool cellars, during which the wine acquires its complexity and fine, pinpoint bubbles. The wine is aged for five years on the lees, as opposed to the required minimum of one, to develop body and bouquet.