Marquette

HOW IT'S MADE

After a short cold maceration of the Marquette and the McIntosh, the musts were assembled to ferment together. Fermentation and aging on lees is done in stainless steel vats to preserve the richness of the aromatic bouquet.

COMPOSITION

80% Marquette
20% McIntosh macérée

PRODUCTION

1800 bottles

COLLAB

Vignoble Château Fontaine
Cidrerie Milton

EN CUVERIE

Second fermentation in bottle
Not disgorged
Minimum intervention
11,5% alc./vol.
< 1,2 g/L

BEST ENJOYED BY

Dry natural Lambrusco enthusiasts!

AVAILABILITY

Restaurants & boutiques

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