Grapes for this wine we have specifically chosen from areas of our Olivet Lane Estate with the perfect balance of grape and stem maturation. They were taken direct from the vineyard into a 5 Ton fermenter, layering in dry ice between each bin. The only treatment the tank received was a bag of dry ice hung above it three times a day to promote an anaerobic environment, and one pump-over over the life of the tank time. In order to maintain a pH more suitable for sparkling wine, these grapes had only 15 days carbonic maceration, as the process consumes malic acid. In order to make this wine sparkle, the Charmat method was chosen, in which a secondary fermentation is conducted in tank in the tradition of Prosecco wines, as opposed to happening in individual bottles like the champagne method.