A teeny amount of this piquette was made. A medley of oddball ferments that still had some sugars to them. I love the idea of taking scraps to make something new. Piquettes are the best for a low alcohol alternative to wine. A slight spritz keeps things fresh.
skins of Pinot Noir, Merlot, Pinot Gris
rehydrated with water
wild yeast fermentation
bottled at .7 brix
minimal sulphites added
6.9% acl
13 cases made