This wine is a soft barely blush pink. The bubbles are delicate and fine. The nose has aromas of stone fruit with hints of orange blossom and lemon zest. On the palate, a touch of brioche balances out the continued citrus notes and white peach essence.
This Sparkling Grenache was created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines. The grapes were hand harvested in the early morning hours and kept extremely cold. They were put straight into the press, with no time allowed for skin contact. The juice was then kept in a stainless steel tank, where it slowly fermented over 30 days at about 52 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.