Unlike Champagne or modern sparkling, the wine is fermented cool then bottled under crown seal while still fermenting. The early bottling results in carbon dioxide, formed from the natural sugars in the wine during the fermentation process, being trapped in the bottle and producing the bubbles.

Due to bottling before the end of the ferment, this wine is bottled unfined, unfiltered and with minimal preservatives. Our winemaker, Troy, recommended to serve this wine neither 'shaken nor stirred' - leaving the lees behind in the bottle.

Tasting of peach, strawberry, sherbet and a hint of orange peel, the wine finishes dry and long with a salivating pithy phenolic edge.

TASTING NOTES