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This wine was produced using the petillant naturel method. The fruit was destemmed and gently crushed, with a portion of fruit being allowed to sit in contact with its skins for several hours before pressing into a stainless steel tank to ferment. When fermentation reached about 15g/L sugar, the wine was chilled, bottled, and allowed to continue fermentation, spending four months on lees before disgorging by hand with no dosage.
The nose is perfect with all the amazing citrus and stone fruit aromas of La Crescent, just dancing on bubbles; it’s party time. Lots of bright, thirst-quenching acidity on the palate with notes of lemon and lemon zest.
100% La Crescent
-Iapetus
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