Amista Sparkling Blanc de Blanc NV19
This is the wine that will make you a sparkling lover! Crisp and refreshing, it goes beautifully with light dishes or all on its own. It's also Vicky's favorite!
Aromas of pear tarte, toasted almonds, and sugared apple slices fill the glass on this wine. The palate is just beautiful with fruit on the front and a long and lingering finish. This is one of my favorite wines to pair with foods. It goes with everything from extra crispy fried chicken to lemon mousse semifreddo.
185 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
Out Of Stock
Wine Specs
Vintage
Non Vintage
Varietal
Chardonnay
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
August 23, 2019
Sugar
19.5
Acid
8.66
pH
3.28
Aging
4 months in stainless steel; 12 months in bottle
Bottling Date
January 26, 2021
Residual Sugar
Brut
Alcohol %
12.5
Wine Profile
Tasting Notes
Aromas of pear tarte, toasted almonds, and sugared apple slices fill the glass on this wine. The palate is just beautiful with fruit on the front and a long and lingering finish. This is one of my favorite wines to pair with foods. It goes with everything from extra crispy fried chicken to lemon mousse semifreddo.
Production Notes
100% Chardonnay; The Blanc de Blanc was created using the Méthode Champenoise, which is the traditional method of making fine French Champagne.
Winemaker Notes
The grapes were hand harvested in the cool morning hours and brought to the winery as cold as possible. They immediately went into the press in whole clusters and were pressed to a chilled stainless-steel tank. The juice was inoculated using Prise de Mousse yeast, which is a traditional Champagne yeast and left to ferment for 20 days at 57 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 the final corks and wire hoods were put into place.
Food Pairing Notes
This is one of my favorite wines to pair with foods. It goes with everything from extra crispy fried chicken to lemon mousse semifreddo.
Production
185 cases