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Amista Vineyards

Amista Sparkling Fusión

Amista Sparkling Fusión

This fusion of varietals has created a beautiful deep pink color with aromas of fresh crushed strawberries and cream, and orange zest. The palate is filled with intense pomegranate and citrus tones. This year’s addition of more Grenache and Syrah gives the Chardonnay those richer berry characteristics. The wine is bright with a long-lasting clean finish. Your friends will be surprised by this limited sparkling wine. Don’t miss out!


Only 73 precious 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

Due to the limited production of this sparkling wine, we will not be offering club or case pricing


In Stock
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$58.00
/ 750ml
SKU: AVFUNV18
Wine Specs
Vintage
Non Vintage
Varietal
Sparkling Blend
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Sugar
20.0, 20.2, 19.2
Acid
8.95
pH
3.05
Aging
5 months in stainless steel plus 15 months in bottle
Residual Sugar
Dosage: 6 g/L
Alcohol %
12.5
Wine Profile
Tasting Notes
I always love this wine and this year is no exception. This vintage is full of orange zest, toasted almonds, pink grapefruit and a touch of vanillin on the nose. The palate is bright and fruit forward with fresh crushed berries and more sweet grapefruit notes. The acidity is balanced and so pretty. This is a gorgeous wine to drink at any time of day and will pair well with a wide range of foods.
Production Notes
This wine is a blend of 70% Chardonnay, 10% Grenache and 20% Syrah. Fusión was created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines.
Winemaker Notes
The grapes were hand harvested at daybreak and gently whole cluster pressed to a stainless steel tank separately. The juice was inoculated using Prisse de Mousse yeast, which is a traditional Champagne yeast and left to ferment for 33 days at very cold temperatures. After fermentation and settling, the three varietals were blended together and then bottled with a small amount of yeast and sugar to induce secondary fermentation. This process took about 18 months. Then 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.
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