The Sauvignon Blanc vineyards and the Sauvignon Blanc and Viognier vineyards have used to produce our Ridgeback Mischief sparkling wine is planted in an east-west direction to avoid direct sunlight on the grapes and to protect the sensitive tropical aromas. The vines grow in deep oakleaf soils, which are irrigated depending on soil moisture availability and leaf water potential. The grapes of both varieties were harvested at night and only distilled to press under reducing conditions. The Sauvignon Blanc juice was dispensed with a pectalytic enzyme at 9oCelsius for 48 hours before being combined with a selected commercial and vaccinated yeast culture. Fermentation in a stainless steel tank was carried out at 14-16° C lasted 21 days. The juice of the Viognier component was previously settled for 48 hours. It was plunged into a barrel where fermentation began naturally and was then assisted by the addition of a specially selected commercial yeast culture. A short 60-day contact with increased middle palate will still maintain the appealing tropical character of both components. Care has been taken to preserve the sensitive aromas by carefully reducing juice and wine management from grape to bottle. A fresh, tropical range of limes, pineapples and green guava develops into a very special on the palate, a touch of orange blossom and citrus fruits and mineral minerality on the aftertaste.