Delphinium Wine Company

I make sparkling wine from organically farmed Chardonnay and Sauvignon Blanc in Mendocino County, about 45 minutes north of Healdsburg, where I make the wine. The wine is fermented with native yeast and malolactic bacteria with no added sulfur until the wine is dry and finished ML at which point I add 15 ppm. I bottle the wine in February with organic winery-cultivated yeast for second fermentation. The wine is disgorged with no added dosage after 8-10 months. I call my wine California Crémant, as an homage to the great non-Champagne sparkling wines from France.