The base wine was produced from the same grapes as our 2018 Limited Release Verdelho. The fruit was handpicked to ensure it retains freshness (no split berries). 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 brighter, fresher product. Hard pressings were included with the free run to add textural depth.
Ferment was complete on 10/19/18, lasting 35 days. Post ferment, the wine was left on gross lees for 26 days prior to the addition of a tiny amount of sulfur dioxide. Storage was at 58F in closed stainless steel. The fermented wine was then cold stabilized and heat stabilized.
Most of the base wine was then bottled for limited release while while the rest was put through Méthode Champenoise. This is the process used to create the famous wines of the Champagne region in France. A ‘base’ wine is created prior to being transferred to the bottles where the secondary fermentation occurs. Sugar and specialized yeast are then added, the bottle is capped (crown seal) and fermentation occurs, whereby generating more alcohol but more importantly CO2. The CO2 remains in solution even when the bottles are opened following ‘riddling’. This is where the yeast lees are agitated and allowed to settle under the cap. Then the bottle neck is frozen before the pressure produced from the ferment ejects the ‘plug’ of solids. The wine is then topped to the required level with the liqueur d’expedition before the cork is inserted and the wire hood attached.