2018 - Disgorging 2017 Sparkling Merlot Rosé

Chris Missick, winemaker for Bellangelo, discusses this delicious wine.

In 2017, we undertook 5 different sparkling projects at the winery. From our traditional Chardonnay based "Champagne" style sparkling, to a Merlot Rosé , Red Merlot, Gewurztraminer, and Riesling in a style we are calling the "Modern Method," lots of bubbles will be ready for enjoyment over the next few years. In this video, we detail disgorging the Rosé we produced in 2017.

For our process, we enlist a hands on approach to every step of the sparkling process.

As we describe it, the "modern method" seeks a slightly more phenolic style of sparkling wine than we are used to with traditional method sparkling wines, while providing a cleaner and more consistent style of sparkling wine than one usually finds with Pet Nat. We produce a still wine, stop it with residual sugar remaining, crossflow the wine, and then return the residual sugar of the wine to 24 g/L. Being the Finger Lakes, without chaptalization, most wines fermented to dryness will have a potential alcohol of 11%, so stopping a little early and restarting the fermentation at 24 g/L residual sugar will still result in a sparkling wine that is less than 12% alc. Rounder, fuller, and focused on younger drinking than our other bubbly wines, this is the perfect method for Cremant style wines in the Finger Lakes.

Видео 2018 - Disgorging 2017 Sparkling Merlot Rosé канала Missick Cellars - Texas