More recently Steep Hill started to import the Extra Brut Champagne as well. Once again the breakdown is 70% Pinot Meunier, 15% Chardonnay, 15% Pinot Noir coming from 30 years old vineyard marked by clayey-chalky to sandy clayey-chalky soil. Rootstocks are mainly 41B.
The varieties are harvested at the end of September by hand. Dosage here is made with home-made liquor (just 3g/l of sugar). The current blend focuses on mainly on the 2013 harvest (at least 50%).
Disgorged 12 months before commercialization, this champagne can hold up to 4 years and its more robust compared to the Premier Cru Brut.