Field Recordings Tang Sparking Wine

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