From the Winemaker:
47% Hybrid White Grape, 46% Ribston Pippin Apple, 7% Damson Plum
Foot tread whole cluster and macerated for 24 hours. Pressed in September 2021. Uninoculated, native fermentation in a 500L French oak puncheon. Aged for eight months. Sparkling by traditional method.
No pasteurization. No chaptalization. No acidification. No added sulfites. No fining/filtration.
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