About This Wine:
Our Riesling Extra Dry sparkling wine is grown in the limestone-clay soils of our vineyards along the benchlands of the Niagara Escarpment. Vinified in the Traditional Method, it was fermented and aged sur lie in bottle for a minimum of 20 months prior to disgorging. The result is a clean, crisp sparkling wine exhibiting delicate effervescence mineral nuances that are true to its cool-climate origins.
One block of 11 year old vines at the Cave Spring Vineyard (Beamsville Bench)
Stony, limestone-rich clay loam till overlying sandstone and shale
Sugar- 19.3º Brix
Titratable Acitity- 9.3 g/L
The grapes for this wine were carefully hand picked and whole bunch pressed and fractioned. The resulting cuvee was then fermented using a selected yeast strain in stainless steel at cool temperatures. Secondary fermentation was carried out in bottle as prescribed by the traditional method.
Disgorging Date- January 2013
Residual Sugar- 16.5 g/L
Titratable Acidity- 8..4 g/L
This sparkling wine is made in the tradional method from Riesling grapes hand harvested from the Beamsville Bench vineyards of Cave Spring Cellars. The wine is visually pleasing with a light straw golden colour and fine mousse. Bursting with aromas of toasted peach, citrus,and accents of minerality underlined by strawberry blossoms, the palate is marked by crisp apple and rich minerality. Enhanced by light and lively bubbles throughout, the wine has a clean and refreshing finish.
Vichyssoise; vegetable or seafood terrines; puff-pastry appetizers; fritto misto; Ceviche; sushi; cheese soufflé; breaded veal cutlets; mild blue cheeses; also ideal as an aperitif
Drinkable on release, this crisp, Sekt-style sparkler will soften and gain yeasty complexity through 2017.
Ontario Retail Price: