"Bubbly" Sparkling Verdejo, 2018

Produced by Riaza Wines

Made entirely from Verdejo (Spain’s other white grape) , this bubbly is both unique and familiar. The nose is equal parts citrus, stone fruit and green apple. On the palette, the bright acidity is a nice compliment to the texture created by the traditional champenoise method (that's the old-school way of making bubbles). The finish helps frame the mineral notes that make Verdejo so unique.

Icons/location pin Clarksburg, California
Icons/wine/sparkling Champagne-style Sparkling
Icons/star Rare wine (83 cases produced)


The details

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  • Tannin
  • Body
  • Acidity
  • Sweetness
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Food Pairing

Grilled Oysters, Fried Chicken, Macaroni And Cheese

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Tasting Notes

Stone Fruit, Citrus, Green Apple

What's cool?

Rare Varietal

100% Verdejo... which is almost unheard of outside of Spain.

Interesting Winemaking Technique

Made entirely in the Méthode Champenoise style - bottle fermentation, riddling, dosage, etc.

Unique Climate

Clarksburg (situated right on the Delta - east of San Francisco Bay) is nearly perfect for growing super-expressive whites.

Lodi, California

Riaza Wines

Above all else, we are committed to making really good wine. That seems pretty obvious right… we are a winery after all! Our goal is to consistently create high-quality, hand-crafted wines from distinctive vineyards in Lodi. In a lot of respects, that’s kind of our mission statement… and one that we are absolutely, fundamentally passionate about.

View our winery page

Nerdy Details

What's in the bottle
Verdejo (100%)
ABV: 12.2%
Acidity: ph of 3.28 acidity of 5.5 g/l
Residual sugar: 0.1 g/l
Verdejo (Verdejo 01) from 6 year old vines from Heringer-holland, Clarksburg (100%). Harvested on 2018-09-06 at 20.4 brix .
Press: The fruit was whole-cluster pressed (everything - stems and all - went right into the press). This technique is more gentle on the fruit - as opposed to de-stemming and crushing prior to pressing.
Fermentation: The initial fermentation (converting sugar to alcohol) was temperature-controlled and lasted approximately 20-days. The bottle fermentation (creating carbonation) lasted approximately six weeks.
Clarification: The base wine (prior to undergoing bottle fermentation) was both heat and cold stabilized.
Six months in stainless steel - followed by four months in bottle.
Bottled on: 2019-03-19