Vinification

The base wine that is produced in September is allowed to rest until February. Then, the winemakers taste the individual lots again in order to select the best Pinot Noir and Chardonnay to create the cuvée for Rotari 2016. The best tasting, richest, and fruity Pinot Noir is selected along with the most elegant, crisp, mineral driven Chardonnay. These lots are then married together with 5-7% of Chardonnay fermented in oak with partial malolactic fermentation. Once the cuvée is made, the wine is cold stabilized, filtered and ready for the second fermentation. Secondary fermentation is maintained at a critically controlled temperature of approximately 53-56°F. First the filtered wine is chilled to 53°F and then chilled yeast is added to make sure a slow fermentation is maintained from the outset. This approach guarantees that our fermentation lasts for several days. This discipline is what develops the fine perlage found in Rotari.

Rotari Blossom 2016 rests sur-lie for several months at a temperature of between 56-58°F. During the aging process we conduct aroutine remuage utilizing giro-palettes. Following the aging in the bottle, we perform the disgorgement and addition of the proprietary dosage. The dosage is comprised of Chardonnay from the same vintage matured inneutral oak barrels which provides the wine with greater aromas without oak impact.