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Scented crisply of apple, lime-citrus, toast and toffee. With a tingly frothiness, a sip tastes of lemon, honey, tea leaf and melon with a bakery-bread finish.
Composed 84% of chardonnay and 16% pinot noir; Both varieties were grown on Beamsville Bench estate sites, and hand-harvested at average 18.4° Brix.
After the grapes were whole-cluster pressed, the chardonnay and pinot noir juices fermented separately in older French oak barrels. Bisous was vinified in the Traditional Method.
Tirage followed almost a year in barrel. Once bottled, the wine was transferred to our original cellar beneath the Moira Vineyard to undergo secondary fermentation and age on the lees for 40 months.
At dégorgement, alcohol was 12% and residual sugar 4 grams per litre.
Only 240 cases of were bottled.
Food Companions: Everything goes with sparkling! Try some of these classic suggestions: triple cream, brie-style cheese or sweet bread and mascarpone cheese; butter cream sauce or even buttered popcorn; Shrimp and shellfish, smoked salmon, caviar, fried calamari, and oysters; Salami, veggies, stuffed mushrooms, egg dishes, foie gras.
Awards & Ratings
A traditional method sparkling wine with pronounced toasty-yeasty-biscuity character in the expected fashion, also sharp palate, complex, with impressive density and length. A classic. Tasted June 2019.
- John Szabo, MS, WineAlign
Complex with a lot of character on the nose and in the mouth. Pleasant notes of hazelnuts, yeast and almond paste underlined by lemon and wet stone notes. A fine and elegant mousse accentuated by a lively acidity. Long finish in the mouth. Very well done.
- Michelle Bouffard, WineAlign
- National Wine Awards of Canada 2019, Gold Medal