Bella Wines

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“trad-nat”

In an effort to make a traditional method sparkling wine with nothing added we went back to the basics. This means taking your time and trusting mother nature.  We focused on the beautiful acidity found in BC fruit, stayed true to two ferments (one in neutral oak, the second in bottle), utilized outdoor cold for stabilization, and continually imagined what it should feel and taste like five years down the road which contributed some austerity in the wine that is almost offensive.  Knowing, trusting, hoping that given time this wine will make you proud and develop into the layers of flavor and texture, naturally, that you know it can be. This wine, THIS WINE!, is a traditional method natural sparkling wine = Trad-nat.

How do you naturally achieve a second fermentation without adding sugar and yeast pre-bottling?

The base wine, the “first ferment” juice, was 100% Gamay from Westbank, BC from the 2016 vintage and we added fermenting 2017 100% Gamay from Cavada Vineyards from Naramata Village, BC to achieve the second fermentation in the bottle.  The 2016 Westbank Gamay fermented dry with indigenous yeast in neutral barrels and was stored for twelve months with no sulphur on a small amount of lees.  The Cavada Gamay was picked September 11th, 2017 and started to wild ferment in neutral barrels.  On September 26th, 2017 the Cavada Gamay was at around 100g\L of natural sugar.  At this time, we added 400 litres of the 2017 Cavada to the 800 litres of 2016 Westbank Gamay.  This brought the total pre-secondary ferment wine to about 25g\L of sugar with the goal that it would achieve traditional method pressure in bottle.  The tank rested for a day to allow the fermentation to acclimatize and bottling was done on September 28th, 2017.  This wine aged on lees in bottle for four months before it was hand riddled and disgorged at the end of January 2018, with no dosage.

The goal of this wine was to make traditional method sparkling wine with nothing added.  There was uncertainty whether the natural yeasts in the 2017 vintage were strong enough to ferment through the addition of the 2016 base wine that contained 11% alcohol, and whether it would take the finished product to dryness.  We’re delighted with the outcome.

This successful experiment holds some very exciting prospects for us: we can explore examples of vineyard specific profiles that will use the same vineyard location to inoculate a base wine with the hopes that we will be able to achieve more complex single vineyard examples showcasing a sense of place that spans multiple years and aging times.  Cheers!

THE PRODUCT

  • NV Traditional Method Natural (“TRADNAT”) Sparkling Rosé
  • Assemblage – 67% 2016 Beaumont Vineyard Certified Organic Gamay Noir, 33% 2017 Cavada Vineyard Gamay Noir
  • Pressing: fruit from both vineyard sites was destemmed before pressing
  • Aging: Westbank aged in neutral oak barrel for twelve months, Blended Gamay aged in bottle for four months
  • Riddling: nine days, by hand
  • Dosage: none
  • Released February 1st, 2018
  • Specifics: pH 3.13 | TA 9.2 | Alc. 11.7% | RS 2.0 | VA 0.66 | Free S02 – 0ppm | Total S02 – 8ppm
  • Product 750ml: CSPC +206683 | $45.00 | 1400 Bottles

 

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