Villa Maria Lightly Sparkling Marlborough Sauvignon Blanc is made from fruit sourced from vineyards across the Marlborough region in the Wairau and Awatere valleys spanning a range of different meso-climates. It is a lightly sparkling, “Frizzante” style of wine.
Villa Maria is probably one of the most famous New Zealand winery and, alongside Cloudy Bay, is responsible for the initial popularity of Marlborough Sauvignon Blanc in the the UK. The origins of Villa Maria stretch back to 1961 when, aged 21, Sir George Fistonich leased 5 acres of land from his father, planted vines and started making wine. Since those first cuttings took hold in the soil out in Mangere, near Auckland, Sir George has been determined to be at the cutting edge of quality wine-growing. Today Villa Maria is available in more than 50 countries around the world and has claimed the title of New Zealand’s Most Awarded Winery for over thirty consecutive years.
Careful attention was paid to vine health and cropping levels to give the vine the best chance to optimise the season and develop strong, clean flavours. The fruit was crushed, pressed and settled for 48 hours before removing the press solids for fermentation. Both neutral and aromatic yeast strains were used to aid in intensity and site reflection. Fermentation was conducted at 12-14°C to maintain flavour and aroma retention. After a short period of resting on yeast lees post fermentation completion, the wine was filtered, gently infused with a fine bead of bubbles and bottled to capture its vibrancy and freshness.