This sparkler is made in the traditional method: the base wine is put into bottles with small amounts of yeast and sugar, then tightly sealed and stored in a cool cellar. The wine ages for 12 to 24 months and during that time, the yeast ferments the sugar, creating a bit more alcohol and carbon dioxide, which gives us a burst of tiny, sophisticated bubbles. Right off the pop, you get an explosion of white fruit and light floral aromas on the nose with notes of flowers, apple, pear, and toast on the palate. The finish is fresh and elegant, almost insisting you take another sip.