Sparkling Wine | Arroyo Grande Valley, CA

LAETITIA BRUT CUVÉE

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

40% Pinot Meunier, 35% Chardonnay, 25% Pinot Noir

Sanitize all vessels and tools. Measure 300 ml (40%) Pinot Meunier, 262.5 ml (35%) Chardonnay, and 187.5 ml (25%) Pinot Noir into a sanitized stainless steel or glass blending container to total 750 ml. Swirl gently to homogenize the cuvée.

Measure and combine

Taste the blend and, if desired, reserve a small volume of older reserve wines to add complexity. If using reserves, add in tiny increments (5–20 ml) and re-taste until desired balance is achieved. Note: any addition will change the final bottle volume.

Dissolve 25 g cane sugar in a small amount (≈50 ml) of the blended cuvée warmed to about 30°C. Stir in 1 tsp active sparkling wine yeast and 1/4 tsp yeast nutrient until fully dissolved.

Prepare liqueur de tirage

Return the liqueur de tirage to the main blended cuvée and stir gently to incorporate. Measure final volume and transfer the cuvée into a sanitized 750 ml sparkling wine bottle, leaving the appropriate headspace for crown capping.

Fit a sanitized crown cap and label with the date and batch information. Place bottles horizontally in a cool, dark place (12–14°C) to allow secondary fermentation and CO2 retention.

Allow bottles to undergo secondary fermentation and age on the lees for a minimum of 12 months for NV complexity; traditional prestidigitation often ranges from 12–36 months. Store bottles horizontally and periodically inspect for off-odors.

After aging, gradually rack and perform riddling (remuage) to collect lees into the neck. For small production, manually turn bottles daily, gradually increasing the neck-down angle until the sediment collects at the crown cap area (about 4–6 weeks).

Chill bottles to near-freezing (−5 to 0°C) to freeze the sediment plug in the neck. Quickly remove the crown cap and eject the frozen plug under pressure. Top up the lost volume with the liqueur d'expedition (prepare ~5 g sugar dissolved in 5 ml of the base cuvée for Brut level).

Immediately insert a traditional cork and secure with a wire muselet. Wipe and clean bottles, then rest upright for 24–48 hours to settle the new closure.

Affix label including blend composition (40% Pinot Meunier, 35% Chardonnay, 25% Pinot Noir), non-vintage (NV), dosage level (Brut), disgorgement/date, and batch code.

Store bottles in a cool (10–13°C), humid, dark cellar and ideally rest for an additional 1–3 months before sale or service to allow dosage integration.

Serve chilled (8–10°C) in a tulip or flute glass. Recommended pairings: oysters, smoked salmon, tempura, or soft cheeses.

Pinot Meunier base wine

Chardonnay base wine

Pinot Noir base wine

Reserve wines (optional, to adjust complexity and aromatics)

Cane sugar (for liqueur de tirage)

Active neutral yeast for sparkling wine

Yeast nutrient

Sugar for dosage (adjust to taste; Brut ~6-9 g/l)

Base wine for liqueur d'expedition (neutral, same vintage if possible)

750 ml sparkling wine bottle (thick glass) with crown cap

Traditional cork and wire muselet (for final closure)

Sediment collection freezer (optional)

Potable water (for rinsing)

Food-grade sanitizer

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Descriptors

Tasting Notes

Food Pairings

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