HEADLINE GOES HERE ABOUT HOW GREAT BUBBLY, PINOT AND CHARD ARE

1. HEADLINE GOES HERE ABOUT HOW GREAT BUBBLY, PINOT AND CHARD ARE Mark Teninbaum EMAIL: Mark@PowerMarketingUSA.com WEBSITE: www.PowerMarketingUSA.com PHONE: (781) 449-2056 FAX: (781) 449-7506 81 Powers Street Needham, MA 02492 CALIFORNIA SPARKLING WINE The grapes for our white champagne, Bubbly, are harvested from select vineyards throughout California. They are picked early, when the bright acidity is perfect for sparkling wine, gently pressed, and fermented in stainless steel to preserve the fresh fruit flavors. After the base wine is dry, the dosage is added and the second fermentation takes place under pressure, creating the bubbles which make this wine so captivating. SANTA BARBARA COUNTY CHARDONNAY Our Chard grapes are sourced from 3 small family owned vineyards in beautiful Santa Barbara County. Only organic or sustainably grown grapes are used. Yield is 3.2 tons per acre. Fermentation is in stainless steel using a yeast strain specially developed to extract full flavors. Grapes are gently pressed in stainless steel basket press and then aged for 6 months in stainless steel. Grapes and juice are moved only by gravity to protect the freshest flavors. CENTRAL COAST PINOT NOIR Our Pinot Noir grapes are sourced from vineyards in Santa Barbara County (60%), San Luis Obispo County (30%) and Monterey County (10%). All of the wines are sustainably grown and hand-harvested. Yield is held to 2.5 to 3 tons per acre. The grapes are crushed as gently as possible. Our goal is to have each berry ferment within its own skin. Fermentation is done in 1.5 ton open-top fermenters punched down twice a day during fermentation, which lasts two weeks. After initial fermentation, the wine is gravity-fed into one and two year old French oak barrels, where it is aged for 18 months prior to bottling. PACK SIZE: XX/XXX ml FL CASE: $xx/$x.00 DISC. CASE: $XX. /$X.XX AND OTHER INFO LIKE CONTACT GOES HERE