Vinification notes: Grapes were carefully handpicked early in the morning late August in 2017 and 2018. Using a special press program in our gentle membrane press, we very carefully and gently pressed the juice to stainless steel for fermentation. Utilizing specialized sparkling yeast strains, the wines were fermented, then allowed to age on lees for a period of time. The 2017 was left on the lees for 14 months prior to blending, while the 2018 was aged only 6 months. The 2017, with extended sur lies aging contributes creamy, yeasty flavors and textures, while the 2018 portion contributes more fresh fruit and varietal character. Utilizing state-of-the-art technology, the base wines were “force-carbonated” carefully with CO2 while bottling to lock it in. Tasting delicious now, this wine will age beautifully for years to come.