VA de VI
As they say in Barcelona, “It’s about the wine.” Va de Vi captures the essence of a style popular in Spain that’s fresh and lively, satiny smooth, but not too dry. Only we did it with pure Sonoma County Pinot Noir, Chardonnay and a touch of Moscato. A true delight to the senses, think of VA de VI as what happens when Gloria Ferrer lets her hair down. An exquisitely delicious sparkling wine revealing a bit of its wild side.
Sorry, we cannot ship this bubbly to LA.
Wine Enthusiast Magazine’s Advance Buying Guide, November 2013
Wine Spectator, 2012
Gold – 2012 San Francisco International Wine Competition
Gold – 2013 International Eastern Wine Competition
Gold – 2013 San Francisco Chronicle Wine Competition
Gold – 2013 SF Wine Competition
User Ratings & Reviews
The wine offers abundant aromas of ripe apple, Asian pear and Bing cherries amid enticing yeasty tones. On the palate, rich flavors of ripe peach, Meyer lemon, fresh berries and vanilla join with creamy textures in a lasting finish.
Va de Vi is a versatile accompaniment to savory hors d'oeuvres like pate or potstickers, delicious with spicy Indian or Thai cuisine, and pairs wonderfully with fruit-based desserts like pound cake with fresh berries, pear or apple tarts. Try it with fresh chevre, brie or other semi-soft cheeses.
VA de VI is a stylish méthode champenoise sparkling wine that celebrates our Spanish heritage. This ultra-premium cuvée adds new dimension to our house style. Elegant and refreshing, dry but not too dry, VA de VI is a classic blend of Pinot Noir and Chardonnay with just a trace of Moscato. VA de VI captures the exuberant aromas and luscious flavors of perfectly ripened fruit and reveals them throughout a long, soft finish.
- 89% Pinot Noir, 8% Chardonnay, 3% Muscat
This wine was exquisitely crafted with hand-harvested grapes of Pinot Noir and Chardonnay from our favorite Sonoma Vineyards. This viticultural diversity allows us to consistently produce cuvées with complexity and pure fruit expression. Grapes are whole-cluster pressed to avoid bitter compounds. Using 20% to 25% of the first press (première taille) adds richness and structure to the blend. Proprietary yeast for the secondary bottle fermentation provides a delicate house signature. The cuvée ferments in stainless steel tanks at a temperature of 55 to 60 degrees Fahrenheit, and spends a year and a half aging on the yeast (en tirage).
- pH: 3.30,
- Total Acidity: 0.75 g/100 ml,
- Alcohol: 12%,
- Dosage: 25g/Liter