Brutal 2023
VARIETY Sparkling Arizona Red (Col Fondo Method)
LOCATION Walnut Grove, Arizona
VINEYARD Hassayampa Vineyard and Farm
VINIFICATION The Sangiovese grapes were hand picked by Cecilia Garcia, Derek Christensen and Timo Geis before being transported to Arizona Stronghold in Camp Verde Arizona for vinification. The whole cluster grapes were foot tread and fermented with native yeasts until dryness before being pressed into a 100L stainless steel tank to age for 7 months.
Racked once before bottling, unfined, unfiltered with no added SO2. In order to make the finished product a sparkling wine, some must (unfermented grape juice) was frozen. Seven months later, the must was unfrozen and allowed to defrost and ferment so that it could be added to the tank of still wine. Once the fermentation began, around one gallon of fermenting must (seven percent of the total tank volume) was mixed into the tank in order to homogenize before being bottled with a crown cap that same day.
This sparkling wine method is known as col fondo, where the wine undergoes a re-fermentation in bottle but is not disgorged, which can leave it slightly cloudy from the lees (yeast particles) that are left in the bottle.
EXPRESSION Explosive, carbonated, dry, fruity, and for those brave enough to full send an adventure
VARIETY Sparkling Arizona Red (Col Fondo Method)
LOCATION Walnut Grove, Arizona
VINEYARD Hassayampa Vineyard and Farm
VINIFICATION The Sangiovese grapes were hand picked by Cecilia Garcia, Derek Christensen and Timo Geis before being transported to Arizona Stronghold in Camp Verde Arizona for vinification. The whole cluster grapes were foot tread and fermented with native yeasts until dryness before being pressed into a 100L stainless steel tank to age for 7 months.
Racked once before bottling, unfined, unfiltered with no added SO2. In order to make the finished product a sparkling wine, some must (unfermented grape juice) was frozen. Seven months later, the must was unfrozen and allowed to defrost and ferment so that it could be added to the tank of still wine. Once the fermentation began, around one gallon of fermenting must (seven percent of the total tank volume) was mixed into the tank in order to homogenize before being bottled with a crown cap that same day.
This sparkling wine method is known as col fondo, where the wine undergoes a re-fermentation in bottle but is not disgorged, which can leave it slightly cloudy from the lees (yeast particles) that are left in the bottle.
EXPRESSION Explosive, carbonated, dry, fruity, and for those brave enough to full send an adventure
VARIETY Sparkling Arizona Red (Col Fondo Method)
LOCATION Walnut Grove, Arizona
VINEYARD Hassayampa Vineyard and Farm
VINIFICATION The Sangiovese grapes were hand picked by Cecilia Garcia, Derek Christensen and Timo Geis before being transported to Arizona Stronghold in Camp Verde Arizona for vinification. The whole cluster grapes were foot tread and fermented with native yeasts until dryness before being pressed into a 100L stainless steel tank to age for 7 months.
Racked once before bottling, unfined, unfiltered with no added SO2. In order to make the finished product a sparkling wine, some must (unfermented grape juice) was frozen. Seven months later, the must was unfrozen and allowed to defrost and ferment so that it could be added to the tank of still wine. Once the fermentation began, around one gallon of fermenting must (seven percent of the total tank volume) was mixed into the tank in order to homogenize before being bottled with a crown cap that same day.
This sparkling wine method is known as col fondo, where the wine undergoes a re-fermentation in bottle but is not disgorged, which can leave it slightly cloudy from the lees (yeast particles) that are left in the bottle.
EXPRESSION Explosive, carbonated, dry, fruity, and for those brave enough to full send an adventure