Broc Cellars ‘Aquavino’ Sparkling Spritzer NV
Location: United States, California
Winemaker: Chris Brockway
Grapes: Valdguié Grapes and Berkeley Water (9%alc)
Aqua Vino is a story of hydration and winemaking. It started with Valdiguié grapes that initially came in to make our Love Rosé. After a short maceration, we lightly pressed off the juice for the wine, being mindful not to overpress so we could make a nice Rosé. We were left with grapes that had a good amount of Valdiguié juice so we put the skins into a stainless tank and filled it with water until the grapes were barely submerged. We let it macerate for three days, pressed it back into tank where it fermented for one week, then transferred it into pressurized tanks while the wine was still slightly sweet to finish fermentation. It was blended with our Nouveau wine - a blend of everything we brought in from the past harvest. We wanted to create something new to share with you - bubbly, lower in alcohol and fun to drink.
Fun Fact: Berkeley Water used to hydrate the grape skins makes up roughly 25% of Aqua Vino. The water comes from the Sierra snowmelt in the Mokelumne River watershed. It tastes great!
From the Importer Selection Massale: Chris made this acid driven, food friendly wine that everyone should enjoy at the table.
Chris Brockway came to call Berkeley home (for his cellar anyways) by way of Omaha, Nebraska, where he was born and raised, Seattle, and finally Los Angeles, with a couple short stops in between. After graduating from the University of Nebraska, he began working in restaurants around the city before decamping to the Pacific Northwest, where he ultimately became interested in wine. After a friend joked that he should learn how to actually make it, he packed his things and enrolled in winemaking courses at UC Davis. Before finishing, he made the move to Cal State Fresno, which has its own functioning winery, and this is where he became an expert, as he says, in everything he does not use.
He finished his studies and quickly landed a job at JC Cellars, by all means a conventional winery. At the same time he began to frequent Terroir, San Francisco’s first natural wine bar, and began to think a lot about experimenting with the wines he liked to drink. And so, with a few small experiments, Broc Cellars was born.
His facility comprises two warehouses, one with multiple stainless steel, concrete, and wooden tanks, the other a dedicated barrel and concrete egg room. All fermentations are done with native yeasts, and for the most part he forgoes the use of sulfur. If needed, he will add a few milligrams about four weeks before bottling so that it fully integrates into the wine.
Location: United States, California
Winemaker: Chris Brockway
Grapes: Valdguié Grapes and Berkeley Water (9%alc)
Aqua Vino is a story of hydration and winemaking. It started with Valdiguié grapes that initially came in to make our Love Rosé. After a short maceration, we lightly pressed off the juice for the wine, being mindful not to overpress so we could make a nice Rosé. We were left with grapes that had a good amount of Valdiguié juice so we put the skins into a stainless tank and filled it with water until the grapes were barely submerged. We let it macerate for three days, pressed it back into tank where it fermented for one week, then transferred it into pressurized tanks while the wine was still slightly sweet to finish fermentation. It was blended with our Nouveau wine - a blend of everything we brought in from the past harvest. We wanted to create something new to share with you - bubbly, lower in alcohol and fun to drink.
Fun Fact: Berkeley Water used to hydrate the grape skins makes up roughly 25% of Aqua Vino. The water comes from the Sierra snowmelt in the Mokelumne River watershed. It tastes great!
From the Importer Selection Massale: Chris made this acid driven, food friendly wine that everyone should enjoy at the table.
Chris Brockway came to call Berkeley home (for his cellar anyways) by way of Omaha, Nebraska, where he was born and raised, Seattle, and finally Los Angeles, with a couple short stops in between. After graduating from the University of Nebraska, he began working in restaurants around the city before decamping to the Pacific Northwest, where he ultimately became interested in wine. After a friend joked that he should learn how to actually make it, he packed his things and enrolled in winemaking courses at UC Davis. Before finishing, he made the move to Cal State Fresno, which has its own functioning winery, and this is where he became an expert, as he says, in everything he does not use.
He finished his studies and quickly landed a job at JC Cellars, by all means a conventional winery. At the same time he began to frequent Terroir, San Francisco’s first natural wine bar, and began to think a lot about experimenting with the wines he liked to drink. And so, with a few small experiments, Broc Cellars was born.
His facility comprises two warehouses, one with multiple stainless steel, concrete, and wooden tanks, the other a dedicated barrel and concrete egg room. All fermentations are done with native yeasts, and for the most part he forgoes the use of sulfur. If needed, he will add a few milligrams about four weeks before bottling so that it fully integrates into the wine.
Location: United States, California
Winemaker: Chris Brockway
Grapes: Valdguié Grapes and Berkeley Water (9%alc)
Aqua Vino is a story of hydration and winemaking. It started with Valdiguié grapes that initially came in to make our Love Rosé. After a short maceration, we lightly pressed off the juice for the wine, being mindful not to overpress so we could make a nice Rosé. We were left with grapes that had a good amount of Valdiguié juice so we put the skins into a stainless tank and filled it with water until the grapes were barely submerged. We let it macerate for three days, pressed it back into tank where it fermented for one week, then transferred it into pressurized tanks while the wine was still slightly sweet to finish fermentation. It was blended with our Nouveau wine - a blend of everything we brought in from the past harvest. We wanted to create something new to share with you - bubbly, lower in alcohol and fun to drink.
Fun Fact: Berkeley Water used to hydrate the grape skins makes up roughly 25% of Aqua Vino. The water comes from the Sierra snowmelt in the Mokelumne River watershed. It tastes great!
From the Importer Selection Massale: Chris made this acid driven, food friendly wine that everyone should enjoy at the table.
Chris Brockway came to call Berkeley home (for his cellar anyways) by way of Omaha, Nebraska, where he was born and raised, Seattle, and finally Los Angeles, with a couple short stops in between. After graduating from the University of Nebraska, he began working in restaurants around the city before decamping to the Pacific Northwest, where he ultimately became interested in wine. After a friend joked that he should learn how to actually make it, he packed his things and enrolled in winemaking courses at UC Davis. Before finishing, he made the move to Cal State Fresno, which has its own functioning winery, and this is where he became an expert, as he says, in everything he does not use.
He finished his studies and quickly landed a job at JC Cellars, by all means a conventional winery. At the same time he began to frequent Terroir, San Francisco’s first natural wine bar, and began to think a lot about experimenting with the wines he liked to drink. And so, with a few small experiments, Broc Cellars was born.
His facility comprises two warehouses, one with multiple stainless steel, concrete, and wooden tanks, the other a dedicated barrel and concrete egg room. All fermentations are done with native yeasts, and for the most part he forgoes the use of sulfur. If needed, he will add a few milligrams about four weeks before bottling so that it fully integrates into the wine.