Our second adventure in Ancestral Method sparkling wine made for some crazy nights during harvest. Three heroic helpers stayed at the winery past midnight to bottle it with us at the perfect moment - when fermentation was almost finished and the wine was cold enough to minimize lees and foam.

The result is like a time capsule filled with delicious smells of fermenting Barbera, Riesling, and Verdelho. The blend was a combination of dreams and necessity: balancing powerful fermentations with slower and finished ones allowed us to bottle a wine with the right amount of bubbles and minimal sediment.

Strawberry cream and pastry dough on the nose leads to poached pear and wildflower honey on the palate. Citrus and lemon zest leave the tongue fresh and ready for another sip. The flavors shift from fruity to floral with each new glass.

2 barrels produced.