(0) | $0.00

Amista Vineyards

Amista Sparkling Fusión

Amista Sparkling Fusión

Our current release of Fusión is reminsiscent of a “Blanc de Noir” style of sparkling  wine with just a hint of color. The aromas are of fresh ripe pear, jasmine blossoms, candied orange zest and orange blossom. The palate has bright red fruit notes of fresh picked and barely ripe raspberry, strawberry custard and ruby red grapefruit. It is a beautiful vintage and will certainly be a favorite!

Only 58 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

 

In Stock
Add To Cart
$62.00
/ 750ml
Wine Club Exclusive - please login
Wine Specs
Vintage
Non Vintage
Varietal
Sparkling Blend
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
August 23, September 3 & 11, 2019
Sugar
19.8
Acid
8.2
pH
3.11
Aging
5 months in stainless steel plus 20 months in bottle
Bottling Date
August 6, 2021
Residual Sugar
Dosage: Extra Brut - 2 g/L
Alcohol %
12.5
Wine Profile
Tasting Notes
Our current release of Fusión is reminiscent of a “Blanc de Noir” style of sparkling wine with just a hint of color. The aromas are of fresh ripe pear, jasmine blossoms, candied orange zest and orange blossom. The palate has bright red fruit notes of fresh picked and barely ripe raspberry, strawberry custard, and ruby red grapefruit. It is a beautiful vintage and will certainly be a favorite!
Production Notes
This wine is a blend of 80% Chardonnay, 10% Grenache and 10% Mourvèdre. Fusión was created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines. Each of these lots was picked and pressed separately. The juice of each varietal was inoculated using Prisse de Mousse yeast, which is a traditional Champagne yeast and left to ferment for approximately 4 weeks at about 57 degrees Fahrenheit. 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. The bottles were riddled over the course of two weeks to bring all the sediment into the neck of the bottle. The sediment was frozen in a glycol bath and then disgorged and topped up with a very modest dosage of 2 g/L.
Production
58 cases

Product Reviews

Add A Product Review
E-Mail me when someone reviews this product
Leave this field blank:

Become a friend of Amista!

Sign Up For Our Newsletter

Keep up to date on the latest wine releases, events, and promotions.