90 POINTS from INTERNATIONAL WINE REVIEW.
Gentle pressing of clusters with membrane presses followed by immediate skin separation and static cold-settling for clear must. Fermentation in temperature controlled tanks using cultured yeasts. The Charmat process is known as Metodo Chamat-Martinotti (or Metodo Italiano) in Italy, where it was invented and is most used. The wine undergoes “secondary” fermentation in stainless steel tanks or steel vessels covered with vitreous enamel rather than individual bottles, and is bottled under pressure in a continuous process.
Very fresh and frothy with lemon verbena and a hint of vanilla. Notes of spiced apple and pear mix very nicely with the fresh acidity at a moderate 11% ABV.
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