Growing Conditions
THE RIESLING WAS GROWN AT SUMMIT VALLEY VINEYARD IN LUDINGTON, MI.
THE REMAINING RIESLING, MERLOT & CABERNET FRANC WERE GROWN AT MORGAN VINEYARD IN COOPERSVILLE, MI.
Harvest
THE GRAPES WERE HAND HARVESTED SPECIFICALLY FOR SPARKLING WINE PRODUCTION IN THE MIDDLE OF OCTOBER.
Winemaking
'OVEST' IN ITALIAN MEANS WEST. THE NAME WAS CHOSEN IN HONOR OF A DEAR FRIEND & MENTOR.
THE GRAPES WERE GENTLY FOOT TREAD. SKIN CONTACT LASTED BETWEEN ONE AND THREE HOURS FOR THE MERLOT & CABERNET FRANC. SKIN CONTACT FOR THE RIESLING LASTED BETWEEN ONE WEEK & TWELVE DAYS. ALL GRAPES WERE PRESSED IN A SIMPLE BASKET PRESS. THE WINE WAS NATIVE YEAST FERMENTED IN 208L FOOD GRADE HDPE BARRELS. FERMENTATION WAS PARTIALLY CONDUCTED OUTDOORS WHEN CONDITIONS ALLOWED. NO ADDITIONS OR SUBTRACTIONS WERE MADE DURING THE WINEMAKING PROCESS & LITTLE TO NO TECHNOLOGY WAS UTILIZED. THE WINE WAS BOTTLED BEFORE THE END OF PRIMARY FERMENTATION, ALLOWING THE FERMENTATION TO COMPLETE IN THE BOTTLE. THE WINE WAS LEFT UN-DISGORGED (WITH SEDIMENT), AS WE FEEL THIS ADDS PURITY, COMPLEXITY & PROTECTION TO THE WINE THAT WOULD OTHERWISE BE LOST IF REMOVED. THE RESULT IS A DRY, GENTLY SPARKLING WINE THAT IS FRUITY, LOW ALCOHOL (11.5%) AND UNIQUELY BALANCED.
Food Pairing
OVEST SHOULD BE STORED IN AN UPRIGHT POSITION AND SERVED COOL TO COLD, AS PER YOUR TASTE.
FEEL FREE TO POUR OVEST SLOWLY INTO A DECANTER TO SEPARATE THE WINE FROM THE SEDIMENT, OR AGITATE THE BOTTLE PRIOR TO OPENING IF THAT IS YOUR PREFERENCE.
PAIRING SUGGESTIONS INCLUDE: PORK CHOPS, ROASTED ROOT VEGETABLES TOSSED IN FRESH HERBS, GOAT CHEESE, OR CUDDLING WITH YOUR FAVORITE ELDERLY CAT.
