Marisel Brut balances full flavor and lively acidity for a playfully sophisticated sipping experience. Fermented in the bottle via the methode champenoise process, this lovingly handcrafted sparkling wine reveals the essence of California's storied winemaking tradition in each sip. Grapes are picked early for high acidity and low sugars typically at 17-20 brix. They go through normal white wine fermentation. After fermentation, the wine is bottled with a small mixture of sugar and yeast to initiate the second fermentation. The second fermentation creates about 1.3% more alcohol and creates carbon dioxide which is trapped inside the bottle thus carbonating the wine. The wine is aged on the lees for 6 months then riddled and rested for 3-4 weeks to collect the lees at the neck of the bottle then disgorged, the lees is frozen and popped out. A 1.25% dosage is added then cork, wirehood and foil are added.