"Not quite sure what to call this method of achieving bubble. Ancestral? Taking suggestions for portmanteaus of Ancestral + Champenoise + Pet Nat. Maybe, Ancestropetnoise?
We essentially made three lots of still wine. Riesling from Beckenridge vineyard was pressed and fermented in neutral 500L puncheons. The gewürztraminer was split into two treatments. Some of it was direct press and fermented in stainless steel, while a little bit was pulled from our lot of fully macerated gewürztraminer from this site, which was destemmed and fermented on the skins for 20 days before being pressed off and moved into neutral french oak barrels. Once all three lots were dry (The riesling was of course the last, as it finished up in January), we blended into tank, threw in some freshly thawed riesling must that we froze at crush, stirred it up, and bottled it. A couple months later and voila! Bubbs." - Ross & Bee Maloof
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