Importer Notes: Here, we combine two techniques not often merged in winemaking. The grapes come from a block in an area long favored for aromatic varieties. Planted in deep sand atop Monterey shale, within reach of the saline nighttime fog of Monterey Bay, this meso-climate’s terroir is magically configured to inject an extra dose of white flower and stone fruit oomph into those grapes.  We destemmed into fermenters for a 33-day sojourn on skins, followed by 14 months aging in neutral puncheon.  We press off while there remains some phenolic grip or cut on the palate, but without demonstrable bitterness.  In June, a portion is bottled as still wine, while the remainder overwinters in puncheon until late January, the palate gently refines, and the perfume expands to 11. We then turn on the bubbles via the méthode Birichinoise by adding a small amount of Malvasia juice from the following harvest. Two months later, you’ve got sparkling wine, and the rare legal opportunity to open your doors of perception to a technicolor daydream.