Carboniste Sparkling Albarino

After harvest, grapes were pressed whole cluster and settled for 2 days as juice. Clear juice helps to retain the purity and focus of this wine. The juice was fermented in tank with native yeast at 60-65°F for 3 weeks. The fermentation sediment was kept with the wine until bottling without the addition of sulfur dioxide or the presence of malolactic fermentation. The wine was bottled with fresh yeast and a small amount of sugar.

After 4 months in bottle, the yeast had consumed the sugar, the sediment was removed, and we added back a small amount of wine and sugar. After a light dosage, the bottles were capped again in order to preserve the natural youth and freshness of the wine.

We prefer crown caps as a final closure. They are safe and easy to open, and they are trusted across the world to age wines before disgorging!

-Carboniste.com