A piquette made from the grape skins of Echo Bay's carbonic Malbec.
-re-hyrated in water for 24 hours and pressed once again
-ferment by ambient yeast in stainless steel and bottled at 1.7 brix
-disgorged in March
-less than 20ppm added sulphites
-a light fizz
12 cases made
*Grapes farmed using organic and biodynamic methods