Sparkling Wine

Méthode Champenoise
Made in California


Grapes picked between 17 and 20 Brix
Double fermentation
Aged on lees at least 6 months

Appellation: California 

Composition: 84% Chardonnay, 8% Sauvignon Blanc, 8% French Colombard

Tasting Notes

Subtle notes of honeysuckle, strawberry, and toasted brioche; an elegant combination of acidity and sweetness.


Serving Suggestions

Serve chilled. Enjoy on its own or pair with seafood, stuffed mushrooms, or pasta with cream sauce.

Download Tech Sheet
“A slip of silk and a brush of lace. A delicate touch with a warmth that spreads like a summer’s day. Naughty or nice? You decide.”

Sparkling Wine

The Age-Old Méthode Champenoise Tradition.

Grapes are picked early for high acidity and low sugars typically at 17-20 Brix. They then go through normal white wine fermentation. After fermentation, the wine is bottled with a small mixture of sugar and yeast to initiate the second fermentation. The second fermentation creates about 1.3% more alcohol and creates carbon dioxide which is trapped inside the bottle thus carbonating the wine. The wine is aged on the lees for 6 months then riddled and rested for 3-4 weeks to collect the lees at the neck of the bottle then disgorged, the lees is frozen and popped out. A 1.25% dosage is added then cork, wirehood and foil are added.