Hello Flora!

Think raspberry and watermelon jolly ranchers. 

52% Cabernet Franc, 42% Gamay, 6% Pinot Noir

The Cab Franc was crafted using the saignée method, where juice was drawn off during red wine fermentation. For the Gamay and Pinot Noir, a 3-day cold soak preceded direct pressing. Each lot was fermented separately with indigenous wild yeasts, then blended to complete malolactic fermentation. The wine was cold settled, racked, and filtered prior to bottling, without the use of fining agents, making it vegan-friendly.

Best enjoyed chilled with a side of friends.

Alcohol: 13.5%
Residual Sugar: 8.1 g/L
TA: 4.06 g/L
pH: 3.8

Label Art by Crystal Zapata