Inspired by Wild Arc Farm's Piquette we decided to try our hand at making one with our Cab Franc must.
The must was rehydrated and fermented for 2 months. After pressing the wine received a 15% addition of the 2018 Cab Franc and was aged with oak chips for 6 months.
After 2 rackings we bottled and used wild honey for bottle conditioning.
The low alcohol of this wine and the incredibly interesting character make for a perfect warm weather sparking beverage.