I made this wine originally in 2014 as an experiment and was happy to find that it turned out well and people liked it! With that in mind, I have continued to make this fun floral sparkler. The fruit was picked the third week of September. It was pressed and settled after allowing browning through oxygen, then racked into stainless steel. Fermentation took place spontaneously and the wine was bottled while still fermenting with approximately 11 grams of sugar per liter under crown cap. It is unsulfured, unfined, unfiltered. It was bottled October 29th 2016.
80% Vermentino, 20% Muscat.