The grapes used to make this sparkling rose wine are from cool-climate vineyards in Sonoma, Mendocino and Napa Counties. Fermented in stainless steel tanks at cool temperatures to retain the fruit flavors. After fermentation, the wine was settled then blended into this cuvée. The cuvée was bottled with a dosage of special sparkling wine yeast and allowed to ferment in the bottle. Aged for 12 months “on the yeast” in the bottle, the wine develops the classic rich texture and refined “sparkle” that comes from this “Methode Champenoise” technique.