sign up to our newsletter to receive exclusive offers - scroll down to form in footer
$51.00
This sparkling cuvée was conceived in the late hours of the cool, tempestuous 2023 season. A parcel of Pinot Noir that did not want to sit through another rain shower!
We picked at low brix, and a fresh high acid, perfect for making a vibrant and uplifting bubbles. This was about moving and responding to the season and making something we are proud of and love drinking!
Hand-picked Pinot Noir was whole bunch pressed; the juice was fermented in neutral oak on full lees and aged for 11 months. The second fermentation which produces the bubbles was done in a pressurised tank, this method is known as Charmat method and was invented and patented in 1895 by an Italian named Federico Martinotti, a winemaker in Asti.
This method is how Prosecco and many sparkling wines around the world are made and now, for this iteration, at Ata Rangi too.
Tasting notes sourced from the Ata Rangi website