Hints of cranberry, strawberry, and yeasty notes from the extended time on the lees. Palate has robust effervescence, but the acidity and minerality pull through on the finish.  Aromas of fruity aromas of strawberry, cranberry, and pomegranate.

The Pinot Noir was picked to be sparkling. It comes in so tart you can barely taste it. We ferment the wine to dryness and then barrel down for malolactic fermentation. Both primary and secondary fermentation occur with native yeast. Days before the bottling we restart the fermentation by adding sugar to the wine. This creates an estimated 4 atmospheres of pressure (for reference Champagne usually has 6-8 atm). Voila! Sparkling. The wine is non disgorged in order to maintain time on the lees.

Varietals:  100% Pinot Noir