Composition & Vinification
A photographed back label lists the ingredients as: Infusion of grape seed (Organic) 59.80%, Grape juice (Organic Chardonnay grape) 40%, Citric acid (E330) 0.08%, Carbonic Gas (CO2) 0.06%, Natural aromas 0.05%, Ascorbic Acid (E300) 0.01%.[1]
Infusion of Grape Seed (Organic) -- Principal Component. An organic grape-seed infusion is the largest share of the formula on the photographed label, at 59.80%.[1]
Chardonnay Grape Juice (Organic) -- Varietal Fruit. Juice from organic Chardonnay grapes makes up 40% on the photographed label.[1]
Citric Acid (E330). Citric acid is listed at 0.08% on the photographed label.[1]
Carbonic Gas (CO2). Carbonic gas is listed at 0.06% on the photographed label.[1]
Natural Aromas. Natural aromas are listed at 0.05% on the photographed label.[1]
Ascorbic Acid (E300). Ascorbic acid is listed at 0.01% on the photographed label.[1]
Provenance & Sourcing
Production. Ôpia states that the Cabernet Sauvignon and Chardonnay grapes used to make ÔPIA are grown organically in the South of France. It also states that ÔPIA grapes are harvested at optimum ripeness during the night, so that cool temperatures preserve aromatic finesse.
Ingredients Policy. Chardonnay Effervescent is certified organic and vegan, and carries USDA Organic certification. Ôpia states that it is produced with no sulphites added and no preservatives, and that it is pesticide-free. The Natural Grocery Store listing categorizes it as organic, vegan, vegetarian and dairy free. Ôpia states that the grapes and production process used for ÔPIA comply with specifications from the certifying body Ecocert.[4]
Production Philosophy
Chardonnay Effervescent is a sparkling Chardonnay from Ôpia made without fermentation. Its photographed label describes it as an organic, carbonated, non-fermented Chardonnay grape juice. Ôpia describes its wines as unfermented, deriving their taste from infusions and complex grape maceration.[1]
The grapes are de-stemmed and crushed. The skins then undergo cold maceration at around 4°C for 8 hours before pressing. According to Ôpia, this step extracts polyphenols, anthocyanins, tannins, resveratrols, minerals and aromatic headnotes. Aromatic complexity is then built by maturing the liquid with infusions of organic seeds and French oak.[2]
Blending & Carbonation
A dosage liqueur made from organic Chardonnay musts is added before bottling, a step Ôpia likens to champagne production. For the sparkling version of its range, Ôpia states that this liqueur creates the mousse. It also states that pressure is obtained by injecting natural carbonated gas at low temperature to produce delicate, persistent bubbles.[3]
Service
Shelf Life. Ôpia states that its entire range is pasteurized using natural methods during bottling, without chemical preservatives. It gives the range a storage potential of 5 years.