The grapes were hand harvested and whole bunch pressed. The juice was then fermented in stainless steel at a cool temperature of 14°C. Once dry the base wine had the lees stirred once a week for four months prior to bottling. Stirring the lees can provide more texture and complexity to the back palate and the wines aromas. To create the fizz the wine had its second fermentation in pressurised tanks this is called the “charmat method,” this process took about four weeks then the wine was bottled and ready to drink.
- VIC - King Valley
Winery Tasting Notes
The colour is a lovely light green olive.
The nose has dried white flowers, wisteria, honey dew melon and slight citrus blossom.
The palate is refreshingly fizzy with soft, gently acidity and flavours of zesty citrus fruits and blanched almonds, it has a chalky, lingering finish.