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Amista Vineyards

Amista Sparkling Mataró NV17

Amista Sparkling Mataró NV17


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This wine glitters with a brilliant garnet color and delicate bubbles. Completely dry with flavors of raspberry puree, it is a delight to sip.This is a unique sparkling rosé, made from 100% Mourvèdre grapes, using the Catalan version of the varietal, Mataró, as its name.
40 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


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Wine Specs
Non Vintage
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
October 20, 2017
5 months in stainless steel, 14 months in bottle
Bottling Date
February 25, 2019
Residual Sugar
Au naturel - 0% Dosage
Alcohol %
Wine Profile
Tasting Notes
Our Sparkling Mataró starts out in your glass with a brilliant garnet color. The delicate bubbles elevate the aromas which consist of high-toned red fruit and, as our owner described to me, red gooseberries (I had to go buy some and try them myself just to be sure!). The palate is all raspberry puree and it finishes bright and clean with a surprising balance considering this wine has zero dosage and is completely dry. I am envisioning pairing this with everything from grilled pizza with prosciutto and fig to dessert of cheesecake with raspberry coulis.
Winemaker Notes
This is our second bottling of Sparkling Mataró, and at 42 cases, it is quite small! To create this wine, we broke from our normal traditions of making sparkling and used a slightly different method to create the base wine. We picked Mourvedre grapes for our still wine, destemmed them and crushed them at 50%. After 24 hours on the skins, we “Saignéed” 20% from the grapes and used that to make our sparkling Mataró! It went into two neutral oak barrels to go through primary fermentation and then was moved to stainless steel for a small amount of aging time. It then was tirage bottled and left to ferment again and age for over one year. After that, we disgorged it and left it natural without dosage added.
40 cases made

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