Stella Crinita Omaggio Cabernet Franc PetNat 2020
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Joanna Foster and her husband Ernesto Catena started to farm biodynamically in 2002 when they planted their vineyard in the Vista Flores subregion of Tunuyan in Argentina’s Uco Valley. Fifteen years later, Stella Crinita was born. Joanna’s family is from Malaysia, India and the UK. She was raised by her Mother, who’s life as an activist took her to Greece and South Asia. Ernesto Catena's family is a multigenerational winemaking family that is well entrenched in Argentina. The couple met in 1995 when Joanna's Social and Environmental work brought her to Argentina. They married in 2004 and now have three children. Together they became interested in Natural winemaking in the early 2010’s which ultimately became a driving passion for the couple.
All fermentation is spontaneous, using nothing more than the native yeasts that are present in harvest. No additives or invasive procedures are used in vinification and no SO2 is added at any stage. The winery is all estate and they do not fine or filter any of the wines. The vineyard has been Demeter certified Biodynamic since 2012 and production remains extremely small. Brazos currently imports two Pet Nats, a Petit Verdot, and a Barbera. The young Alejandro Kuschnaroff is the head winemaker at Stella Crinita and he lives close by the estate. Joanna and Ernesto split their time between Argentina, Tuscany and San Francisco. They remain passionate about Social and Environmental Justice and are guided by these core principles and values.
What are the different types of sparkling rosé wine?
Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.
How is sparkling rosé wine made?
There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.
What gives rosé Champagne and sparkling wine their color and bubbles?
The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.
How do you serve rosé sparkling wine?
Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.
How long do rosé Champagne and sparkling wine last?
Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.
By far the largest and best-known winemaking province in Argentina, Mendoza is responsible for over 70% of the country’s enological output. Set in the eastern foothills of the Andes Mountains, the climate is dry and continental, presenting relatively few challenges for viticulturists during the growing season. Mendoza, divided into several distinctive sub-regions, including Luján de Cuyo and the Uco Valley, is the source of some of the country’s finest wines.
For many wine lovers, Mendoza is practically synonymous with Malbec. Originally a Bordelaise variety brought to Argentina by the French in the mid-1800s, here it found success and renown that it never knew in its homeland where a finicky climate gives mixed results. Cabernet Sauvignon, Syrah, Merlot and Pinot Noir are all widely planted here as well (and sometimes even blended with each other or Malbec). Mendoza's main white varieties include Chardonnay, Torrontés, Sauvignon Blanc and Sémillon.