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. 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.