The base for this wine is made in a similar method to our still Rosé, and for our initial vintage Sangiovese was used as the base wine. The juice is left in contact with the skins for a few hours in the press to infuse colour and fruit flavours, and then pressed off into a tank and fermenting cool as we do for our whites. The natural acidity and freshness added by making a sparkling version balance the sweet fruit flavours and residual sugar of approximately 40g/L.
The grapes for this wine are picked 10-14 days earlier than the rest of our Semillon in order to capture high natural acidity and low sugar levels. This combination of high acid / low sugar / low pH coupled with grassy, citrus characters produces a wine of relatively low alcohol with excellent ageing ability. The wine is fermented at low temperatures in a stainless steel tank with a neutral yeast strain and bottled as a fresh, zesty youthful wine before being hidden away in the cellar to develop for a few years.
Exhibiting generous plum and dark cherry fruits with smoky chocolate overtones. It has a lovely rich texture to the palate which displays notes of licorice and spicy tannins, balanced by medium acidity producing an elegant and sophiscated wine.