Sarah Bubbly by Nature

Please note: Award stickers are applied at the producer's discretion and may not be present on all bottles.

This is the first grapes the cellar receive during harvest. These components are all harvested between 18 – 19 Baling. We harvest by hand and the grapes are whole bunched press on a bubbly cycle that lasts for about 3 hours. The juice are inoculated with yeast specifically for the production of bubbly. Once all the components finished first fermentation a blend will be constructed. Once done, the wine will be inoculated for second fermentation or known as bottle fermentation. Fermentation takes place in the bottle

The wine will be in contact with the lees for 7-8 months. After this the wine be be disgorged and the temporarily closure will be replaced by a cork and wire hood.