A piquette made from the grape skins of Cab Sauv, Merlot, and Pinot Gris.
-re-hyrated in water for 4 days and pressed once again
-ferment by ambient yeast in stainless steel and bottled at 1.8 brix
-disgorged in March
-<20 ppm added sulphites
-a light fizz
28 cases made
*Grapes farmed using organic and biodynamic methods