This naturally sparkling wine features intense aromas of peach, ruby red grapefruit, and honeysuckle. The palate is predominantly citrus-y, with grapefruit, pomelo, a mild yeastiness and a lingering floral finish. The mousse is elegant and foamy, with small bubble size. A perfect wine for delicate seafood dishes, cheeses, and for any occasion that calls for a bottle of bubbles.
We knew we wanted to make a few sparkling wines this harvest, but we also knew we wouldn’t have time to actually undertake production until after we’d completed harvest. To make this sparkling Malvasia, we segregated 15 gallons of juice from the tank that would become our 2016 Dry Malvasia prior to fermentation. This fruit arrived at the winery on September 1st and 2nd, 2016. We put the 15 gallons of juice in the freezer put it out of our minds. We then fermented out the rest of the Malvasia. When it finished fermentation, we pulled out one 75 gallon barrel, and set it aside. In December, we thawed out the frozen juice and made a yeast starter using 3 gallons, and mixed the rest in with the one barrel of wine we’d set aside. When the yeast starter was ready, we mixed it in with the barrel, and let fermentation progress. Once the sugar had been depleted to 14 g/L, we bottled the wine by hand and let the wine finish fermentation in bottle. By January 10th, fermentation was complete and the wine in the bottle had a pleasant effervescence.