Harvest
To avoid waste, we used the leftover skins from our estate harvest to produce a unique, low-ABV wine.
Winemaking
This pét-nat-style piquette begins with the skins of our freshly pressed estate grapes. We rehydrated the pomace with water and let it sit on contact for several hours. By adding sugar and introducing a fresh yeast colony, we fermented a low-alcohol wine. After a month of aging in barrels, a second fermentation—initiated by a new yeast colony—was used to give the piquette its natural sparkle.
Appearance
Light pink from a few hours of contact on Tempranillo, Mourvèdre, and Grenache.
