Vineyard Notes
The grapes were picked at optimal maturity levels for sparkling and spent a short period soaking on skins before being pressed. Cool fermentation temperatures as well as select rose yeast strains were used to produce a wine with great aromatic intensity. Secondary ferment in charmat tanks to capture the bubbles took place over a two week period at 15-16c with an extended period of lees contact post secondary ferment.
Winemaker Notes
The nose has notes of strawberry, raspberry, peach, grapefruit, lime as well as subtle floral notes. The palate is clean and crisp with a rich texture and dry fi nish. Strawberry and raspberry carries through on the palate with lingering stone fruit notes. Lees contact contributes a creamy, smooth mouthfeel while also adding weight on the palate.
;)
;)
;)
;)