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The fruit was crushed and destemmed prior to chilling and de juicing with only free run juice (highest quality juice) retained for vinification.
The juice was then cold settled before racking off gross lees and innoculated with a selected yeast strain for primary fermentation in a stainless steel tank. After fermentation to dryness the wine was racked, stabilised and filtered in preperation for secondary fermentation via the Charmat Method.
The Charmat method involves re innoculating the wine in a specialised pressure vessel with a Triage solution (sugar and yeast). This method produces the fine bead (bubbles) and added complexities that sparkling wines are famous for.
At completion of the secondary ferment a final Dosage is added to balance the wine which was then re filtered prior to bottling.
