Scented crisply of apple, lime-citrus, toast and toffee. With a tingly frothiness, a sip tastes of lemon, honey, tea leaf and melon with a bakery-bread finish.
Composed 84% of chardonnay and 16% pinot noir; Both varieties were grown on Beamsville Bench estate sites, and hand-harvested at average 18.4° Brix.
After the grapes were whole-cluster pressed, the chardonnay and pinot noir juices fermented separately in older French oak barrels. Bisous was vinified in the Traditional Method.
Tirage followed almost a year in barrel. Once bottled, the wine was transferred to our original cellar beneath the Moira Vineyard to undergo secondary fermentation and age on the lees for 40 months.
At dégorgement, alcohol was 12% and residual sugar 4 grams per litre.
Only 240 cases of were bottled.
Everything goes with sparkling!
Try some of these classic suggestions: triple cream, brie-style cheese or sweet bread and mascarpone cheese; butter cream sauce or even buttered popcorn; Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters; Salami, veggies, stuffed mushrooms, egg dishes, foie gras.