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Sparkling White Wine Piquette.
Light and refreshing, made with rehydrated skins from, well, Skins. Think wine tea. Literally, we have turned water into wine on this cellar experiment. Piquette was a way to meet the needs of the people during the late 1800s wine blight in France. By taking the pressed skins and rehydrating them with well water, you create a low-alcohol tea with all of the leftover flavor bound up in the dried skins. After repressing the skins 7 days later, we get a light and refreshing low alcohol elixir. We add a little of our finished table wine for acidity and stability and then bottle. The leftover sugars and native yeast then go to work giving the finished wine a light sparkle.
TASTING NOTES: Clementines, white jasmine tea, everything bagels
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