From the winery:
Picked by hand from the Valentin Bianchi Estate vineyards, the grapes are crushed and cooled, followed by 12 hours of cold maceration (to pull the color from the skins) and pressing. Fermentation begins by inoculation with selected yeasts, half- way through the fermentation process the wine is centrifuged (spun) to halt fermentation, creating a slightly sweet, semi-sparkling wine.
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