The 2016 Ancestral is now available! Made with the Gamay noir grape, this vintage is dryer than 2015 and is very focused; it displays fresh strawberry and rhubarb on the nose and palate.
Named for the original way of making sparkling wine, the Ancestral is produced using the similar techniques first employed by the monks of the Saint-Hillaire abbey in 1531. The carbon dioxide is captured during the primary fermentation producing a lightly sparkling, off-dry, delightfully fruit-forward wine.
The Ancestral is a versatile addition to your dinner table as an aperitif, intermezzo, or paired with lighter desserts, cheeses, Indian & Asian cuisine, and brunch fare.
A review by David Lawrason in Feb/Mar 2011 edition of Ottawa Magazine:
Jonas Newman and Vicki Samaras, the “innovative sparkling wine specialists of PEC” have made a delicious, light (seven percent alcohol), off-dry pink, gamay fizz
they call “The Babymaker.” Ancestral takes its more serious name from a process used in Bugey-Cerdon, a village along the Rhône River in eastern France. The fizz is created by capturing the CO2 of the primary fermentation (which occurs at very low temperature) to preserve the fruitiness. It’s pale pink and very bright, with a fresh nose of raspberry-redcurrant fruit jam. It’s medium - sweet yet delightfully fresh and pure, with a lingering redcurrant fruit. Great wine in bed — Valentine’s Day or not.
Also read: Canada's latest bubbly:
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