The red Valdiguié grape is having a renaissance in California. Made into a white sparkling wine that is fresh and mineral-driven. The wine was barrel fermented and then aged for 4.5 months before bottling for secondary fermentation. The Valdiguié vineyard was planted in the 1960s and is dry-farmed.
California makes more wine than any other state in the United States. Not only does the state grow a variety of noble grape varieties like Pinot Noir, Merlot and Cabernet Sauvignon, there are also plantings of lesser-known varieties such as Nebbiolo, Roussanne and Mourvèdre to name just a few.
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Astor Wines & Spirits 399 Lafayette St. New York, NY 10003
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