Bridging ancient Indian botanical wisdom with French Champagne winemaking traditions to create Amritaa Mahua Sparkling.
Unlike grape vines that grow in cultivated rows, the Madhuca Longifolia (Mahua) tree is a wild forest giant indigenous to Central India. For centuries, tribal communities have revered the tree as the "Tree of Life."
Between March and April, as the forest air cools at midnight, the tree drops millions of thick, fleshy, honey-scented yellow corollas onto the forest floor. These wild flowers do not require crushing—they naturally yield an aromatic nectar packed with natural wild sugars, minerals, and floral aromatics.
Gathered by hand before the morning sun can scorch their delicate oils, these nocturnal blossoms form the golden heart of Susha Wines.
How raw forest nectar is transformed into a sparkling wine of international distinction.
Freshly gathered Mahua blossoms are steeped in pristine spring water to extract pure unrefined floral sugars and essential aromatic compounds.
The base nectar ferments in temperature-controlled French oak casks with native wild yeast strains, developing structural acidity and subtle wood notes.
Using true Méthode Traditionnelle, secondary fermentation occurs inside individual heavy glass bottles for 18 to 36 months on fine lees, creating microscopic, persistent bubbles.
Everything you need to know about our nocturnal wild Mahua harvest, French Méthode Traditionnelle winemaking, and ethical tribal partnerships.