Harvested by hand
Harvested in September, the juice was allowed to cold soak for 2 days then racked to a stainless steel tank to ferment naturally. It spent the winter months in neutral barrels and finished both fermentations in the spring. Bottled in August with Origine by Diam corks which use a 100% bio-based polyol, from a renewable source, are coasted with beeswax, and stamped with a heart.
Delaware, New Jersey, New York, and Pennsylvania