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Amista Vineyards

Amista Sparkling Fusión NV20

Amista Sparkling Fusión NV20

Coming Soon!

Release date Oct. 1, 2023


A blend of Chardonnay, Grenache and Syrah

Only 67 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


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Wine Specs
Non Vintage
Sparkling Blend
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
August 12 & 18, & September 2, 2020
Fermented and aged in a stainless steel tank for 4 months and then tirage bottled and aged on lees in bottle for 19 months
Bottling Date
July 20, 2022
Residual Sugar
Dosage: Extra Brut - 4 g/L
Alcohol %
Wine Profile
Tasting Notes
The first thing that stands out is the beautiful color of a sunset. The wine is a delicate pink-orange and is just gorgeous. The aromas are of bright red cherry, lemon verbena, juicy red plum and some Fuji apple. The palate is red fruit toned with toasted almonds and a hint of underlying satsuma orange zest. The finish is elegant and balanced between fruit forward and great acidity. Just delicious!
Vineyard Notes
2020 was a vintage to remember. From early on in 2020, the vintage was quite warm. Bud break and set happened very smoothly and the crop size was considerably smaller after two large vintages. In the vineyard, all our varietals were concentrated in yields
Production Notes
This wine is a blend of 80% Chardonnay, 10% Grenache and 10% Syrah created using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines.. All three of these varietals were picked and vinified separately. Each was hand picked and whole cluster pressed to a stainless steel tank. After fermentation, the varietals were blended together and then tirage bottled, which means bottled with a small amount of yeast and a small amount of sugar to induce a second fermentation in the bottle. After 19 months on lees in bottle, we disgorged and added a small dosage of 4 g/L.
74 cases made

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