One of our favourite NZ’s sparklings!

A sparkling wine made in the traditional method. The grapes were hand-picked and whole bunch pressed. Then the juice was racked off to barrels for fermentation. A warm, fast ferment was encouraged

Base wines underwent full malolactic fermentation and were aged on gross lees in old French oak.

Secondary yeast fermentation was conducted in the bottle and was aged on the yeast lees for 32 months.

The bottles were hand-riddled over 5 weeks.

ABV- 12% Alc

Matches
Fish and chips.
Emmental and camembert cheese.
Roasted almonds