Our Tres for sparkling was picked from 3 varietals on our estate. Each was foot treaded and allowed 4 hours of skin contact before being pressed and combined. The fermentation is very cold to keep all of the aromatics, so around 58 degrees. After 3 weeks, the fermented juice is racked off any hard settled lees and goes to a tank for resting until being tirage bottled about 4 months later! The wine is then bottled with a little bit of yeast and a little bit of sugar and goes through a secondary fermentation in bottle. This is called Methode Champenoise, or the traditional method of making Champagne. When the wine is done fermenting and aging, the sediment is removed from the bottles through the process of disgorging, the bottles are topped up and a small dosage is added and the corks are put in! 35% Grenache base wine, 56% Mourvedre base wine, 8% Syrah base wine (115 gallons Grenache, 181 gallons Mouvedre, 25 gallons Syrah)