Sparkling Luna Rosa
Tasting notes
Luna Rosa means Pink Moon in Italian, and the blend lends it’s name from the blush color.
The Pinot Noir adds delicate texture and red currant aroma. The Cinsault adds the rose hue and Blood orange aroma. The Grenache Blanc is the lime citrus acidity of the wine. Extended tirage aging harmonized the blend and created a soft, creamy Grand Marnier complexity.
Rava sparkling wines are crafted using time-honored méthode champenoise techniques. The cuvée, or base wine for this sparkler was fermented cold in stainless to retain freshness. The cuvée, along with a mixture of sugar, yeast and nutrients, was bottled after an extended aging en tirage.
Because of the softness of the finish and the orange undertones, this blend will pair wonderfully with orange chicken, pumpkin curry, or enjoyed alongside an apricot tart for dessert.
| Vintage | NV |
| Varietal | Pinot Noir, Grenache Blanc, Cinsault |
| Varietal Composition | 33% Pinot Noir, 33% Grenache Blanc, 33% Cinsault |
| Appellation | Central Coast |
| Vineyard | Blend of Rava Family Estate Vineyards |
| Sugar | 8 g/L |
| Acid | 7.94 g/L |
| PH | 3.36 |
| Alcohol | 12.50% |
| Wine Style | Sparkling Wine |
| Volume | 750 ml |
| Cases Produced | 168 |
| Country of Origin | UNITED STATES |
| State of Origin | California |
| Sparkling Wine | Yes |
This blend is sourced from Rava Family Vineyards, a third-generation farming family. Grapes were picked from Paso Robles and Monterey County, giving the best of both worlds. Monterey County has cool temperatures that allow grapes to ripen slowly over a prolonged growing season. Paso Robles features warm daytime temperatures, followed by cool marine breezes late in the day, concentrating the fruit flavors. When combined, the wine is flavorful with a natural acidity freshness.
Sherrie Holzer moved to beautiful Paso Robles to make wine in 2007, after college and learning to make sparkling wine in Healdsburg. She earned her Wine Business Management Certificate from Sonoma State and her Enology and Chemistry degrees at Fresno State. She has WSET Level 3 Certification and has been judging professionally at commercial wine competitions since 2010.
Sherrie's first winemaking job was at J Sparkling Wines in Healdsburg. At J Sparkling Wines, Sherrie made sparkling Pinot Noir, Pinot Meunier, and Chardonnay using the Methode Champenoise technique.
After moving to Paso Robles to be closer to family, Sherrie made wine at Castoro Cellars producing over 30 different wines annually including Rhône, Bordeaux, Burgundy, Spanish, and Italian varietals.
Sherrie has come full circle and is thrilled to be making sparkling wine again! Sparkling wine has always been her true love and calling.
