The grapes for Beringer s Sparkling White Zinfandel are grown in vineyards scattered along California s growing regions. Well-drained soils and cooling climatic influences from the nearby Pacific Ocean produce Zinfandel grapes that achieve well-developed flavor and aromatic characteristics. The fruit is harvested at lower sugar levels than most still wines to allow the wine to ferment to dry at a lower alcohol level so a secondary fermentation is possible. After gentle crushing, the base wine for the cuv e was made by keeping the juice in contact with the grapes red skins for approximately three hours to extract a light blush color. Beringer s winemakers then use slow, cool fermentations to preserve the vibrant, fresh strawberry, honeydew, and citrus aromas and flavors. After the primary vinification, using a classic traditional winemaking technique, a small amount of additional sugar and yeast is added to induce the secondary fermentation, introducing a lively effervescence into the wine. Finally, a dosage of wine with very expressive floral characteristics is blended to highlight the bright, fresh strawberry and citrus fruit aromas and flavors.
Founded in 1876, Beringer is the oldest continuously operating vineyard in Napa Valley. Head winemaker Laurie Hook directs operations at 14...
Founded in 1876, Beringer is the oldest continuously operating vineyard in Napa Valley. Head winemaker Laurie Hook directs operations at 14 different vineyards which produce almost as many varieties of wine. Decadently rich Cabernet Sauvignons, lush Merlots and rich, exotic Chardonnays are the standout wines at Beringer.