Building of the success of of previous year's piquettes we increased production this year to match all the must we produced for the rest of our wines.
We once again followed [Wild Arc Farm's](https://www.wildarcfarm.com/) style and took all our pressed must and rehydrated it. The rehydrated must was left for 2 weeks before pressing.
The must then went into fermenters with american oak chips for 4 months and was topped up with 15% wine from the 2020 harvest.
After 2 rackings we bottle condition with 12g/l of honey and champagne yeast. We are doing small batches and experimenting with additional addatives like hops and citrus rind.