All-estate fruit. Maceration on the skins for about 8 hours to achieve the desired hue. After primary fermentation, a long, slow secondary fermentation at low temperature followed by twelve month’s aging sur liein bottle before disgorgement.
This wine is a bright cherry color with a salmon-colored rim. Fine delicate bubbles lead to aromas of wild berries and current, followed by spicy red fruit on the palate. Wine has well-balanced acidity, along with a generous and toasty finish.