Tropical aromas of pineapple and peach, with orange blossom and apricot notes lead into honey and lychee on the palate, with peach, pear, and honeydew melon. The abundant bubbles lift the acidity for a pleasant sweet and tart effect in the finish.
The grapes were harvested by hand, and whole cluster pressed. The juice settled overnight, then racked to a stainless tank for primary fermentation. When fermentation was complete, the wine was racked and aged on the lees in stainless for five months. To sparkle, the wine was transferred to a high-pressure tank, chilled, and carbon dioxide was bubbled in through a diffusion stone, until the ideal level of pressure was achieved.