The Wine
A fun Italian style sparkling with a lemony, dry finish. Initial aromas include yeasty and melon notes, as the wine opens up in the glass the nose smacks of citrus blossom, fresh lime, wisteria flower and green apples. It is refreshingly fizzy with gentle, lemony acidity.
Winemaking
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,” this process took about four weeks, after which time the wine was bottled, ready to drink.
Maturation
Fermentation vessel: stainless steel Fining agent: milk products Type & percentage of oak used: nil Filtration: sterile
Final Analysis
Alcohol: 12% alc/vol Residual sugar 9.5g/l Acid: 5.9g/L