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Vinification: Whole bunch maceration for 4 days
and without added SO2
It opens with notes of crisp orchard fruit
is known for its commitment to natural winemaking
with an elegant finish of juniper
BiE Wild Piquette Absinthe Chavost Vinification: Whole bunch maceration forCrafted from the pressed apple pulp leftover from cider production, this piquette undergoes a unique process. The apple pulp is soaked in water for two weeks before being pressed again. After a two week fermentation period, absinthe herb is infused for four weeks, adding an aromatic and herbaceous twist to this refreshing creation. Process: Apple pulp soaking and secondary pressing, fermented with absinthe herb infusion.