2019 Sparkling Wine
100% Certified Organic Carignan from Old Vines
Ricetti Vineyard, Mendocino County
Produced + Bottled by Las Jaras Wines, Healdsburg, CA
Label art by Jen Stark
- Description
- Vineyards
- Winemaking
- Technical Data
- Important Shipping Disclaimer
- Download a Tech Sheet
This is the fourth vintage of our sparkling wine utilizing the unique method that we call methode untraditionelle. We have found that many sparkling wines can be quite gauche as a result of the compromises the winemakers have to make with the traditional method. Our unique method results in a wine that is very refined and elegant with nothing forced. Here we find a copper hue, a nose of green strawberry, hay in the breeze, toasted hazelnuts and marshmallow. On the palate there is apricot, comice pear and cocoa enveloped in a fine texture. There is a long finish with crisp lime like acidity. This wine will age beautifully over the next several years.
100% Carignan from Ricetti Vineyard located in the Redwood Valley, which is in the cool northern end of the Ukiah Valley in Mendocino County. This is a certified organic vineyard farmed by Pamela and Tom Ricetti. The old vines are dry-farmed and the soils are gravelly loam.
The hand-picked grapes were whole cluster pressed to a tall skinny stainless steel tank. After racking the clear juice at about 250 NTU, we warmed it up to initiate fermentation. When the wine started to tick, we set the cooling on the tank to 68°F and let the wine ferment naturally. We gradually brought down the temperature while it was fermenting until it was around 50°F. When the wine reached about 2 brix we chilled the tank to arrest fermentation. The juice had other plans and actually tried to keep fermenting, even with the tank at 40F! We had to filter the wine to get it to stop. We let the tank sit cold for several weeks to naturally cold stabilize. When it was time to bottle, we racked the wine, added a small amount of organic yeast extract (food for the yeast) and a Champagne yeast culture. The wine was stored sur latte (on its side) for 15 months before it was disgorged. We simply topped the bottles after disgorging and did not add any sugar or sulfur.
Production: 1000 Cases | Alc: 11.83% | TA: 7.93 g/L | pH: 3.05 | Total SO2: 38ppm | VA: 0.44 g/L RS: 2.8g/L | Turbidity: 0.81 NTU | Pressure: 6.6 Bar
There must be a person 21+ present at the time of delivery.
Our technical data sheets are available to view and download here.
Description
This is the fourth vintage of our sparkling wine utilizing the unique method that we call methode untraditionelle. We have found that many sparkling wines can be quite gauche as a result of the compromises the winemakers have to make with the traditional method. Our unique method results in a wine that is very refined and elegant with nothing forced. Here we find a copper hue, a nose of green strawberry, hay in the breeze, toasted hazelnuts and marshmallow. On the palate there is apricot, comice pear and cocoa enveloped in a fine texture. There is a long finish with crisp lime like acidity. This wine will age beautifully over the next several years.
Vineyards
100% Carignan from Ricetti Vineyard located in the Redwood Valley, which is in the cool northern end of the Ukiah Valley in Mendocino County. This is a certified organic vineyard farmed by Pamela and Tom Ricetti. The old vines are dry-farmed and the soils are gravelly loam.
Winemaking
The hand-picked grapes were whole cluster pressed to a tall skinny stainless steel tank. After racking the clear juice at about 250 NTU, we warmed it up to initiate fermentation. When the wine started to tick, we set the cooling on the tank to 68°F and let the wine ferment naturally. We gradually brought down the temperature while it was fermenting until it was around 50°F. When the wine reached about 2 brix we chilled the tank to arrest fermentation. The juice had other plans and actually tried to keep fermenting, even with the tank at 40F! We had to filter the wine to get it to stop. We let the tank sit cold for several weeks to naturally cold stabilize. When it was time to bottle, we racked the wine, added a small amount of organic yeast extract (food for the yeast) and a Champagne yeast culture. The wine was stored sur latte (on its side) for 15 months before it was disgorged. We simply topped the bottles after disgorging and did not add any sugar or sulfur.
Technical Data
Production: 1000 Cases | Alc: 11.83% | TA: 7.93 g/L | pH: 3.05 | Total SO2: 38ppm | VA: 0.44 g/L RS: 2.8g/L | Turbidity: 0.81 NTU | Pressure: 6.6 Bar
Important Shipping Disclaimer
There must be a person 21+ present at the time of delivery.
Download a Tech Sheet
Our technical data sheets are available to view and download here.