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% Chardonnay, 40% Pinot Noir, 20% Pinot Meunier. 92 pts. Wine Spectator

Carefully select and harvest grapes from vineyards, ensuring the use of only the finest quality Chardonnay, Pinot Noir, and Pinot Meunier grapes.

Harvesting

Gently crush the harvested grapes to extract the juice. This should be done in a manner that minimizes skin contact for the white grapes.

Crushing

Ferment the grape juice in stainless steel tanks at controlled temperatures to preserve the delicate aromas and flavors of the Chardonnay and the body of the Pinot Noir.

Fermentation

After fermentation, blend the wines from the three varietals in the specified proportions: 40% Chardonnay, 40% Pinot Noir, and 20% Pinot Meunier to achieve the desired flavor profile.

Blending

Bottle the blended wine with a mixture of sugar and yeast to initiate secondary fermentation, which creates the bubbles characteristic of sparkling wine.

Secondary Fermentation

Allow the wine to age in bottles for a minimum of 15 months to develop complexity and depth of flavor, while ensuring the yeast sediment is removed through riddling.

Aging

Remove the sediment from the bottles by freezing the necks and disgorging the frozen plug of yeast, followed by topping up with a mixture of wine and sugar (dosage).

Disgorgement

Seal each bottle with a cork and wire cage before labeling and preparing for distribution.

Corking

Chardonnay

Pinot Noir

Pinot Meunier

Ayala, N.V. Brut Majeur

A sampling of Italian cured meats & Italian cheese with olives, focaccia, & various other goodies.

Salumi e Formaggi Misti

With Pecorino Romano & a drizzle of basil pesto.

Lemon Shrimp Risotto

PIZZA NAPOLETANA

We have a lot of San Marzano tomato juice...using it to make our Bloody Mary seemed like a tasty & smart thing to do.

SAN MARZANO BLOODY MARY

Langhe GAJA

Cold Brew dark roast coffee with a shot of Jameson Cold Brew, Bailey's and dark caramel syrup

ICED IRISH COFFEE

Make Ayala, N.V. Brut Majeur Recipe in just 12h . 40% Chardonnay, 40% Pinot Noir, 20% Pinot Meunier. 92 pts. Wine Spectator

Ayala, N.v. Brut Majeur Recipe

Descriptors

Tasting Notes

Food Pairings

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