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Amista Vineyards

Amista Sparkling Blanc de Blanc

Amista Sparkling Blanc de Blanc

The aromas are slightly nutty with white peach blossom, candied lemon zest and orange blossom honey. The palate is bright with crisp granny smith apple and citrus carrying all the way through and a delicate fresh white peach character lingering at the very finish. This is a perfect wine to pair with oysters, smoked salmon with caviar and crème fraiche, or really delicious French fries.
402 cases made

Our sparkling wines are hand harvested from our estate vineyards in Healdsburg, California. Winemaker Ashley puts the sparkle in every bottle using the Méthode Champenoise, the process used to make fine French Champagne.

Dry Creek Valley, Sonoma County

Estate Grown, Morningsong Vineyards

 

In Stock
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$45.00
/ 750ml
SKU: AVBBNV17
Wine Specs
Vintage
Non Vintage
Varietal
Chardonnay
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
August 18, 2017
Sugar
19.4
Acid
7.57
pH
3.14
Aging
4 months in stainless steel; 12 months in bottle
Residual Sugar
Brut - 0.4% Dosage
Alcohol %
12.5
Wine Profile
Tasting Notes
The aromas are slightly nutty with white peach blossom, candied lemon zest and orange blossom honey. The palate is bright with crisp granny smith apple and citrus carrying all the way through and a delicate fresh white peach character lingering at the very finish.
Production Notes
100% Chardonnay; The Blanc de Blanc was created using the Méthode Champenoise, which is the traditional method of making fine French Champagne.
Winemaker Notes
The grapes were hand harvested in the cool morning hours and brought to the winery as cold as possible. They immediately went into the press whole cluster and were pressed to a chilled stainless-steel tank. The juice was inoculated using Prise de Mousse Yeast, which is a traditional Champagne yeast and left to ferment for 22 days at 52-55 degrees. After fermentation and settling, the wine was bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about 12 months. After this, the bottles were riddled to bring the lees and sediment to the neck of the bottle. The necks were then frozen and the lees were disgorged from the bottles. The bottles were then topped up and a “dosage” was added and the final corks and wire hoods were put into place.
Food Pairing Notes
This is a perfect wine to pair with oysters, smoked salmon with caviar and crème fraiche, or really delicious French fries (my favorite).
Production
402 cases made
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