This is the second vintage of our sparkling wine made using this method. We wanted to explore making a full pressure wine with sufficiently ripe grapes that would not require long aging, multi-vintage blending, or dosage.
We are unsure what to call this method of winemaking. It is kind of like a cross between the traditional method (picked early, dual fermentation, high pressure, often sweetened) and a pétillant naturel (picked ripe, single fermentation, low pressure, sometimes finishes sweet.) You can think of our method as a high pressure, naturally balanced wine without sugar added.