In production of the Method Ancestral wines, whole bunches of grapes are gently pressed to extract both the juice and indigenous yeasts from the grape`s skin. The must then ferments in stainless steel tanks until is reaches a certain sugar level (which would guarantee secondary fermentation in the bottle without the addition of sugar and yeasts). The wine is then bottled where it will then undergo its second fermentation creating a gently sparkling wine. The wines are then aged `sur lie` with the yeasts remaining in the bottle, this gives the wine an opaque appearence. The wines produced through this method have a soft mousse, not aggressive with primary and secondary characteristics from ageing on its yeasts.
The Pinot Grigio Method Ancestral is a salmon pink in colour with strawberry and nectarine notes on the nose. The palate is lightly sparkling with notes of red berries, ripe peach, pear and a toasty character on the finish.