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55% Zinfandel, 45% Cabernet Sauvignon, Chenin Blanc skins
The Zinfandel and Cabernet Sauvignon grapes were pressed (separately) as rosé and fermented for a week on Chenin Blanc skins in S48s. The juice was transferred to a brite tank where it finished fermentation. The brite tank was sealed up before fermentation finished, trapping the CO2 from the end of the ferment making the wine naturally sparkling. As always, no fining, filtration, or addition of SO2.