Latest Technical Specifications · NV
Alcohol 11.3%
pH 3.25
Total Acidity 6.7 g/L
Grape Varieties Chardonnay and Pinot Noir
Region Riverina
Fermentation Vessels Secondary fermentation in tank
Production Details Fruit is picked during the cool of night to retain acidity; primary ferments are conducted warm, and Chardonnay and Pinot Noir components from numerous vintages are blended before secondary tank fermentation. Winemaker: Joel Veenhuizen.
Tasting Notes Pale straw with a persistent fine bead; fresh lemon pith, brioche and barley sugar aromas; voluminous mousse with citrus and freshly iced pastry characters.
Vintages
NV Technical Specifications
Alcohol 11.3%
pH 3.25
Total Acidity 6.7 g/L
Grape Varieties Chardonnay and Pinot Noir
Region Riverina
Fermentation Vessels Secondary fermentation in tank
Production Details Fruit is picked during the cool of night to retain acidity; primary ferments are conducted warm, and Chardonnay and Pinot Noir components from numerous vintages are blended before secondary tank fermentation. Winemaker: Joel Veenhuizen.
Tasting Notes Pale straw with a persistent fine bead; fresh lemon pith, brioche and barley sugar aromas; voluminous mousse with citrus and freshly iced pastry characters.
Sources: winedata.debortoli.com.au ↗ · Compare this vintage