Details: A low-alcohol (9%) blackcurrant piquette-style beverage made from pressed blackcurrants used in our aperitif production. The pressed fruit is rehydrated with water, a small amount of blackcurrant juice, fresh verbena from our garden, and yeast, then left to steep and ferment for about two weeks. After steeping, the mixture is pressed again. A bit more verbena and blackcurrant juice is added right before bottling to help initiate a secondary fermentation in the bottle. Aged on lees for 3 months and rested for 1 month after disgorgement, the wine develops added texture (lots of bubbles) and earthiness while retaining its freshness.
Details: A low-alcohol (9%) blackcurrant piquette-style beverage made from pressed blackcurrants used in our aperitif production. The pressed fruit is rehydrated with water, a small amount of blackcurrant juice, fresh verbena from our garden, and yeast, then left to steep and ferment for about two weeks. After steeping, the mixture is pressed again. A bit more verbena and blackcurrant juice is added right before bottling to help initiate a secondary fermentation in the bottle. Aged on lees for 3 months and rested for 1 month after disgorgement, the wine develops added texture (lots of bubbles) and earthiness while retaining its freshness.
