Harvested in late August for phenolic ripeness but low sugars/high acid, these grapes are softly pressed and then bottled during fermentation, with no sulphites at any point. Total free or naturally occurring is below ten ppm. The Chardonnay's bright acidity keeps this wine very lively, and contact with those healthy lees adds texture and life-sustaining microbes. Biscuit, Meyer lemon, baked apple, almond and a perfectly feral bubble on the palate. Tingly but not vigorous. Well-made, and well-priced Methode Ancestrale that is great with light fish and white pizza. Tumbler-style sparkling!
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