Fermentation and short pellicular maceration of the McIntosh. Second 4-week maceration of McIntosh juice on Gamay pomace from Côte d'Ardoise vineyard. Blended with 15% Vidal and 5% Dolgo crabapple for better structure on the palate.
75% McIntosh macerated
5% Dolgo crabapples
5% Gamay macerated 4 weeks on macerated McIntosh
Vignoble Côte d’Ardoise
Zero added sulphites
7 % alc./vol.
< 1,2 g/L
For lovers of Alsatian orange wine