To start, the free run juice is cold settled to partial clarity, followed by a slow, temperature controlled primary fermentation at 14°C for several weeks to develop the elegant, assertive flavours in the base wine. The base wine (Cuvée) is then inoculated with a neutral yeast to undertake a secondary pressure tank fermentation and develop the naturally delicate, finely bubbled palate and refreshing finish in the wine. Following a period of yeast lees contact to build layers of complexity and mouth-feel in the finished wine, the wine is bottled young to capture the fresh, varietal intensity. Oyster Bay Sparkling Cuvée Brut has flavours and aromas of radiant lime, citrus and white peach, leaving you with a delightfully refreshing finish.