Inspired by their pioneering, limited release Methode Ancestral, Vondeling Little Sparkle is a fresh and vibrant offering for every occasion.

This endearing wine will wash away the mundane and bring out the fabulous in you.

Work on this project began several years ago and was born from the desire to make a premium Sparkling Wine affordable to ALL. Vondeling knew they had excellent Chardonnay, well suited to the production of premium sparkling wine but felt that the Rurale, their Methode Ancestral, was perhaps out of reach for some. They began by experimenting with different fermentation techniques that would offer complexity without bottle fermentation and ageing. To put it simply they had to achieve this in the tank and then by using cutting edge new technology and equipment they were able to bottle the wine under high pressure and add that effervescent sparkle we love so much.

The grapes for this wine originate from steeper, South-facing slopes, which are naturally cooler. This helps to preserve the grape’s natural acidity, ensuring freshness and vibrancy. Once pressed, the juice is allowed to settle in stainless steel tanks for 48hrs before the clear juice is racked and inoculated with a specifically neutral yeast, which will not create any overly tropical aromas. This is essential in creating a base wine suitable for sparkling wine production. Should there be too many overtly fruity aromas, the wine will be less refreshing and the effect of the bubbles less discreet.

Fermentation encouraged to take place vigorously and at a warm temperature to promote mouthfeel and to dimmish fruity aromas. Fermentation takes approximately two weeks, after which the wine remains on the yeast lees for a minimum of 7months. During this time, through a process known as autolysis, the yeast cell walls disintegrate and impart a creaminess to the wine. Storage conditions are kept cool to encourage precipitation of some of the natural acidity and to block any secondary malo-lactic fermentation.

The wine is now ready for a final filtration to clarify the wine and ensure its sterility before being bottled with an in-bottle pressure 5,4 bars.