Amista Sparkling Tres
I love all our sparkling wines but this one is such a joy to make and drink. It starts with the most beautiful, pink/rose-gold color in the glass that I absolutely love.
127 cases made
Our sparkling wines are hand harvested from our estate vineyards in Healdsburg, California. Winemaker Ashley puts the sparkle in every bottle using the Méthode Champenoise, the process used to make fine French Champagne.
Dry Creek Valley, Sonoma County
Estate Grown, Morningsong Vineyards
In Stock
Wine Specs
Vintage
Non Vintage
Varietal
Sparkling Blend
Appellation
Dry Creek Valley
Vineyard Designation
Morningsong Vineyards
Harvest Date
08.19.2022, 08.23.2022, 09.09.2022
Sugar
4 g/L
Acid
8.2 g/L
pH
3.2
Aging
100% stainless steel feremented and aged for 4 months
Bottling Date
November 27, 2023
Alcohol %
12.5
Wine Profile
Tasting Notes
The aromas are of beautiful fresh picked raspberries and strawberries with layers of satsuma orange and meyer lemon zest. There's a touch of red plum and a hint of marzipan. The palate is fruit driven and delicious with lots of red berry notes and a layer of citrus zest. The finish is balanced and playful with nice acidity but the fruit notes linger on.
Vineyard Notes
2022 was another quite warm vintage. We had extremely low rainfall over the winter and spring, which caused for a very small crop. Some frost and hail hit us in April, which further reduced the crop. A very warm summer led to an early harvest as well. However, because of the incredibly low yield, flavors are heightened and absolutely delicious from this vintage.
Production Notes
A blend of equal parts Grenache, Syrah and Mourvèdre, Sparkling Tres was crafted using the Méthode Champenoise, which is the traditional method of making Champagne and other sparkling wines.
Winemaker Notes
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!
Production
127 cases made