Daosa Blanc de Blancs

Terre à Terre Daosa Blanc de Blancs is made with Chardonnay grown in the Bizot Vineyard in the Piccadilly Valley, Adelaide Hills. At 500 metres altitude the site is one of the highest in the area.

The elevation, combined with slopes of red clay and sandy loam soils, produce very low yields of high acid fruit, ideal for sparkling wine. The grapes are handpicked and whole bunch pressed.

On average only the first 500 litres of juice per tonne of fruit is used to ensure clean, fresh acidity and primary fruit characters. The juice settles in tank, then is run into old barrels for primary fermentation.

Once complete the barrels are topped up for malolactic fermentation with some lees stirring. Just prior to bottling, a blend of yeast and sugar is added to the wine to induce secondary fermentation in the bottle.

The resultant sparkling wine is aged extensively before the yeast lees are removed and a small amount of sugar is added. In total the wine spends more than four years on lees in barrel and bottle.

Golden straw with a fine bead, Terre à Terre Daosa Blanc de Blancs has ripe stone fruit characters, complex leesy texture and a long clean finish. Drink within five years of release.