The honorable Judge Shinas dipped his toes in the water at the height of the Moscato boom just after the first decade of the 2000s came to an end. While many of his peers have fallen by the wayside, Judge Shinas has kept on keeping on.
The grapes were harvested and fermented immediately with a long, cool ferment to preserve the alluring aromas and flavors of the Muscat. When the fermentation has around 70 g/L of residual sugar remaining the ferment is halted by dropping the temperature and lightly sulfuring the wine. This also preserves the lightly petillant texture and Judge Shinas wanted to make it a touch more effervescent, so he added a little additional carbon dioxide to reach a style between ‘frizzante’ and ‘spumante.’