For the 2016 “Salute” a selection of hand-picked Chardonnay, Pinot Meunier and Pinot Noir fruit was whole bunch pressed, lightly settled and fermented in old French barriques.
The base wine was left on lees in barrel for 4 months during which time it completed malolactic fermentation. After racking the base wine to tank it was cold stabilised then sweetened in preparation for the tirage yeast culture. The base wine was bottled with a healthy yeast population and secondary fermentation in bottle (traditional method) progressed slow and steady at 11 degrees Celsius in the cool room.
2 years later and the bottles are riddled on Spanish wheels then disgorged and topped with an expedition liqueur incorporating the Spring Vale 2013 Reserve Chardonnay.
Total production in this vintage of the Spring Vale “Salute” Sparkling was 640 dozen.
|Unit Of Measure
||10.2 – 10.5
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