A fun Italian style sparkling with a lemony, dry finish. The nose explodes from the glass with sherbet, citrus and jasmine aromas. Yeasty and earthy characters add complexity. The palate is creamy and refreshing zingy with lemon, lime acidity.
The grapes were hand harvested and whole bunch pressed. The juice was fermented in stainless steel at a cool temperature of fourteen degrees Celsius. Once dry, the base wine had the lees stirred once a week for four months prior to bottling to give more texture and complexity to the back palate. To create the fizz the wine went through a second fermentation in pressurised tanks, known as the “charmat method”.
Fermentation vessel: stainless steel
Fining agent: milk products
Type & percentage of oak used: nil
Alcohol: 12% alc/vol
Residual sugar 9.5g/L