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Amista Vineyards

Amista Sparkling Blanc de Blanc

Amista Sparkling Blanc de Blanc

We love this wine! The aromas are of Asian pear and crisp green apple with hints of lemon meringue and citrus blossom. It is bright and crisp on the palate with layered citrus zest and a touch of ripe pear. Great acidity and a dry finish linger long after each sip. This is an incredibly good food pairing wine. Classics like raw oysters will be delicious and so would a simple roast chicken with crispy potatoes.

390 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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$46.00
/ 750ml
SKU: AVBBNV18
Wine Specs
Vintage
Non Vintage
Varietal
Chardonnay
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
August 23, 2018
Sugar
20.0
Acid
8.75
pH
3.27
Aging
4 months in stainless steel; 12 months in bottle
Bottling Date
December 16. 2019
Residual Sugar
Au Natural - 0.0% dosage
Alcohol %
12.5
Wine Profile
Tasting Notes
We love this wine! The aromas are of Asian pear and crisp green apple with hints of lemon meringue and citrus blossom. It is bright and crisp on the palate with layered citrus zest and a touch of ripe pear. Great acidity and a dry finish linger long after each sip. This is an incredibly good food pairing wine. Classics like raw oysters will be delicious and so would a simple roast chicken with crispy potatoes.
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 in whole clusters 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 20 days at 57 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 the final corks and wire hoods were put into place.
Food Pairing Notes
Fresh, briny oysters or roast chicken with crispy potatoes
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