After pressing the grapes for the given wine, the leftover skins were rehydrated with water, which brings out any sugars left in the pomace. After letting them soak a bit, the rehydrated pomace is pressed again for a second time and treated just like a pet-nat. The juice is bottled at about zero Brix and 7.5% to 8% ABV. Fermentation finishes in the bottle. Organic
Swick Wines, Piquette 3.0
2020Pinot GrisPO Pomace and water fermented in an open top fermentation bin and moved to stainless steel tank after pressing, racked to Flextank egg and viltered back to stainless steel for bottling...