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Note from Chertok winemaker Max Rose:
Moving forward, this is going to be our centrifugal wine. It’s made with a kinda whacky technique wherein I’m adding a whole bunch of nearly fermented out grape must over freshly milled apples. The must helps break down the millings but more importantly, it adds ethanol to the situation, pulling flavor characteristics that even prolonged apple macerations can’t extract while introducing extra acid and tannin. For me, this wine embodies that mission to make something authentically, quintessentially of this place. It’s relatively low abv (around 9%), super fresh and Lambrusco level fizzy. This, too, was still finishing up the very last itsy bit of the fermentation when bottled so some bottles might have a little suggestions of spritz.