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The fruit was destemmed and pressed into tank to begin fermentation before being racked off the gross lees. Using frozen must from the same vintage, the secondary fermentation was finished in bottle under cork, where the wine remained ageing on the lees for 12 months. A hazy golden hue in the glass, this bright and fresh fizz finishes with a pleasant balance between crispness and texture.
The fruit was destemmed and pressed into tank to begin fermentation before being racked off the gross lees. Using frozen must from the same vintage, the secondary fermentation was finished in bottle under cork, where the wine remained ageing on the lees for 12 months. A hazy golden hue in the glass, this bright and fresh fizz finishes with a pleasant balance between crispness and texture.