Chambourcin made into a Pet Nat coming from two different sites…about 30% from a vineyard in Loudoun County and 70% from a mountain site in Maryland Washington County. Whole clusters went into steel tank. After a few hours, they pulled about 60 gallons of free run juice from the bottom of the tank, then let it settle for a day before transferring to an old barrel where a very slow fermentation started. After a 3-month ferment, they bottled it, and it took another 6 months for fermentation to finish in bottle. No additives.
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