NV Architects Of Wine Bianco Pétillant Naturel
The fruit was 100% destemmed and allowed to ferment on skins for the first 48 hours.
It was then pressed directly to stainless steel where the long slow primary fermentation continued for 7 months. Once the sugars reached the optimum point it went directly to bottle without any settling or filtration. Lightly spritzy, finishing nice and dry.