The grapes come from 15-year-old vines grown in a sub-surface limestone layer beneath sandy loam topsoil. Paringa Sparkling Shiraz gets its “fizz” (carbonation) not from secondary fermentation but from the process of dissolving carbon dioxide in a liquid. The process involved carbon dioxide under high pressure. When reduced, the carbon dioxide is released from the solution as small bubbles, which cause the liquid to become effervescent. The CO2 gas is exogenous. It is continuously added to the wine stream, which has already been stabilized and chilled to -2°C. The CO2 comes from a reserve tank, which holds the gas at high pressure and only “food grade” CO2 is used.