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light to medium bodied and dry with balanced earth and fruit
He relies on the natural yeast of unfermented grape must as his prise de mousse for the secondary fermentation in bottle
the base for the best sparkling wine
then concrete tank-fermented and aged on the lees in concrete until the February after harvest
Kumusha Wines Rosé 2025 Triple Sec light to medium bodied andCinsault from Western Cape, South Africa; light plus bodied, precise, and dry with notes of wild strawberry, kiwi, fresh herbs, and flowers, with prominent minerality, savory undertones, medium plus acidity, lingering cream on the finish. Certified Sustainable
