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Broc Cellars Sparkling Valdiguié Petillant 2020

Whoops, this goes down a little too fast!

Valdiguié

$77.00

Quantity

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Citrus Fruit, Floral, Red Fruit, and Stone Fruit, Yeasty / Brioche

BODY: Medium
DRYNESS: Very Dry
ACIDITY: High
TANNIN: Medium -
ALCOHOL (%): Moderate (9-12%)

Origin: California (Napa, Sonoma, Russian River Valley & More), United States of America

Grape Varietals:
Valdiguié

Winemaking:
Organic and Natural
Petillant Naturel

Maturation: 7-12 Months Bottle Ageing

Awards:

WESTERN FOOD PAIRING
Shakshuka, Thanksgiving turkey, spicy meatball spaghetti, charcuterie, washed rind cheeses

ASIAN FOOD PAIRING
Fried dumplings, fried rice, Chinese spare ribs, black pepper crab

Broc Cellars

Broc Cellars is a Berkeley-based natural winery that makes refreshing and approachable wines for everyday drinking. Established in 2004 by owner and winemaker Chris Brockway, we use native fermentations and organically-grown grapes.

Description

Broc Cellars Sparkling Valdiguié Petillant

Grape varietal & Region: 100% Valdiguié. The grapes come from Ricetti Vineyard in Mendocino County, specifically the Redwood Valley AVA. The Valdiguié vineyard was planted in 1960 and practices organic, conscious farming – no spraying of any pesticides, herbicides or synthetic fertilisers.

Taste profile: Broc Cellars Sparkling Valdiguié Petillant is a unique and lively sparkling red wine. Light rose-red colour with orange highlights. Aromas of peach, red plum, rose petals and a hint of lemon pith fill the nose. Juicy, smooth, lively and playful. The light-bodied palate has intense levels of bubbles, a fresh acidity and light tannic structure. Fun flavours of strawberry cream, white peach and crushed forest berries with a strong dose of steely minerality to make it lip-smacking tasty. Whoops, watch out or it will go down a little too fast!

Winemaking process: After a manual harvest, the grapes are foot treaded and left on the skins for less than a day. Next is pressing into stainless steel tanks and spontaneous fermentation until the juice contains 18 grams of sugar. It then chills for 2 weeks to stop fermentation, and bottling follows. The wine is left on its side for 11 months of bottle ageing and lightly disgorged by hand with no dosage.

Complex & Classic Sparklings

From buttery brioche to baked apple and toast, this style encapsulates vintage Champagnes and other aged sparkling wines from around the world

Ancestral Method

Also known as Petillant Naturel, it's the oldest version of sparkling wine making, and involves bottling the wine before fermentation has finished. A single fermentation is applied, trapping carbon dioxide to create natural carbonation.
This results in a little less control, and wines can sometimes come across a less refined compare to the traditional champagne method, and sometimes tends to have a slightly more beer-ish or cider-ish taste