This wine is a base of 85% Coombsville Cabernet Franc rosé, made from the grapes that go into our Ultraviolet Cabernet Sauvignon. The remaining 15% is French Colombard from Mendocino. We have been making Champagne method sparkling wines for six years, and decided to make a playful, fruit driven California sparkling, by utilizing the Charmant method. As oppose to fermenting in bottle, we took our sparkling base and instigated a second fermentation in stainless steel utilizing yeast and sugar. It is the same process as Champagne method, but a different vessel. The fermentation was kept cold, and last seven weeks. After a few months of rest, we bottled under cork. The dosage is 5 grams per liter. This sparkling rosé has aromatics of lemon blossoms and strawberry, the palate shows lovely minerality and fine bubbles, with underripe strawberry, peach, and orange peel, with a lingering bright grapefruit on the finish.