Description
Vineyards & Farming La Mantis comes from biodynamically tended Chardonnay vines planted in 2000 on Uco Valleys stony, high-elevation alluvial fans (3,300 ft). Hot, sun-soaked days build fruit weight; sharp Andean nights lock in bracing acidity.
Winemaking Fruit is hand-picked at dawn, whole-cluster pressed, and begins a spontaneous ferment in stainless at 55 F. Midway through fermentation the juice slides, still fizzing, into bottle under crown cap. No fining, filtering, dosage, or sulfurjust pure ptillant naturel energy. Pressure settles at a gentle 2.8 bar, giving a pillowy mousse rather than Champagne bite.
In the Glass Pale straw with a playful haze. Aromas of green apple skin, Meyer-lemon peel, and white blossoms float above a faint brioche whisper from six months on lees. Bubbles are soft and cloud-like, carrying crunchy pear, grapefruit pith, and a salty, river-stone edge across the palate. Bone-dry (0 g/L), feather-light (11.5 % abv), and utterly gluggable, it finishes clean, zesty, and mouth-wateringperfect for porch brunches or sunset skate-park hangs.
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