The grapes This sparkling wine comes from a single grape variety identified as "Probolingo Biru", by the Indonesian Agriculture Department. The grapes are grown in Bali but the area planted is still quite small since the farmers have been faced with risky crops and no market of importance with only one client, Hatten Wines. The process used is the traditional "méthode champenoise" starting with the juice selection and ending with the manual disgorging and corking. It is not a "Charmat" wine (fermented in a tank) nor, of course, a carbonated wine. The method Only the top free-run juice is used, which is the first 500 l./ton coming from the draining tank, similar to the "cuvée" quality in champagne which is 2050 l. for 4 tons of grapes. Then only the clarified juice, after one day of cold settling, is left for fermentation. The fermentation is carried out at cold temperatures (+/- 15 degrees Celcius) and lasts approximately two weeks. We do not seek malolactic fermentation in order to maintain enough crisp acidity in the final product. After cold stabilization and filtration, the wine is ready for bottling with the "Liqueur de tirage". The liqueur is made by blending sugar, selected dry yeasts from Champagne and wine and the amount of sugar is calculated to give 5.5 atmosphere of pressure in the bottle after the secondary fermentation. This second fermentation takes place in a cool room at 18 degrees Celcius and lasts approximately three weeks. The wine is then kept untouched for a further twelve months in order to gain complexity and toasty creamy characters through yeast autolysis. For the last part of the process we go through riddling (a period of three weeks during which the dead yeasts are slowly taken to the neck of the bottle by hand shifting the bottles in their downward position) and disgorging (freezing the neck of the bottle to allow the dead yeasts to exit the bottle without loosing the wine due to pressure) which are time consuming tasks. The "Liqueur d'expédition" is added to the wine before corking and based on 12g/l. of cane sugar, which means Tunjung is categorized as "brut". So far, Hatten Wines only uses the standard 750ml bottles since we are not ready to produce the Salmanazar bottle of 9 liters... Food Match Tunjung being a Sparkling wine, can match almost any food. However, the right style 'blanc de blancs' is an excellent choice as an apéritif and can be served with various canapés dressed with smoke salmon, paté, cheddar or with a shrimp cocktail. Salty mineral flavours found in fresh shellfish such as oyster but also in caviar and to a lesser extent in grilled seafood, match to the perfection the fresh acidity of Tunjung. Finally, light deserts such as sorbet or fruit salads will partner very well with the refreshing taste of Tunjung. The next vintage of Tunjung is expected to be around July 2003. For more information, please contact Hatten Wines at the distribution office in Bali or by email, at marketing@hattenwines.com