The name itself, Sotto Voce, translated from Italian means literally means “under the voice” or “whisper”. The name Sotto Voce was inspired by the “proper” way to open a bottle of champagne or sparkling wine. According to traditionalists, and winemaker Chris Cameron, that subtle ‘fssssszzz’ sound when opening a bottle should be no louder than a whisper, or to be a little more pithy, never louder than a fair maiden’s sigh.
The base wine is the same as our 2018 Limted Release Albarino. The fruit was handpicked from older, quad-trellesed vines. The grapes were in excellent condition offering a balanced ripeness and freshness. They were processed in the cool early morning through the new Diemme Velvet 80 Press utilizing the N2 inert gas system, resulting in a brighter, fresher product. The free run juice was separated from the pressings to allow the more elegant characters to prevail. Fermentation lasted 34 days at a temperature of 54F, to allow more subtle aromas and flavors to be kept. Post ferment, the wine was left on gross lees for 18 days. This wine was also created in the traditional Methode Champenoise, creating a refined and delicate sparkling wine.The final dosage was set at 6g /L.
Once the cork is popped, ever so quietly of course, a myriad of dark rich fruit aromas burst from the glass. We normally recommend a few seconds of bouquet appreciation before the first sip, but for this wine, we just can’t wait. Texture and bubbles galore, with ever-lingering cherry, licorice, and red currant leave this wine a little hard to comprehend, but we know you can handle it.
The base wine was produced from the same grapes as our 2018 Limited Release Verdelho, but handpicked at lower sugar levels to ensure no split berries. The fruit was processed first thing in the morning through the new Diemme Velvet 80 Press utilizing the N2 inert gas system. This ensures that little to no oxygen comes in contact with the juice, resulting in a brighter, fresher product. Hard pressings were included with the free run to add textural depth. The juice was chilled to 34F and settled for 4 days before racking.Ferment lasted 35 days and was maintained at 54F, cold enough to retain the more subtle aromas and flavors.The fermented wine was then cold stabilized and heat stabilized. Most of the base wine was then filtered and bottled for limited release while a very small amount was set aside to create this truly unique sparkling wine made in the traditional Méthode Champenoise. The final dosage was set at 12g/L.
The base wine was produced from the same grapes as our 2018 Limited Release Grenache Rose. The fruit was harvested at night to retain freshness with an aim for a brighter, more austere style of Rose.On receipt at the winery, the grapes were crushed into a fermenter and inoculated straight away. After 38 hours on the skins, the fermenting juice was drained off to complete cold fermentation on its own. The color accumulation and skin flavors were assessed as perfect for the style.The fermentation was maintained at 54F and completed after 27 days. It was racked off gross lees and a small amount (16%) of Grenache Blanc was blended with the wine at this time, further adding to its structure. The wine was allowed to undergo secondary fermentation in bottle creating the beautiful and delicate bubbles you will experience. The final dosage was set at 8 g/L