La Montañuela, "Florecita Rockera" 2021

from the importer, José Pastor Selections:

90% apples (Macoun, Macintosh, Empire) and 10% grapes (Petite Pearl and Verona). The fruit comes from two sites: an old orchard of primarily Macoun apples in Shoreham and a young vineyard of Petite Pearl and Verona at 1200 feet elevation in Perkinsville. The apples were harvested and crushed, yielding juice and must that were left outside to freeze, thaw, and refreeze until January, concentrating the sugars, then crushed and pressed to tank to ferment. The grapes were harvested, destemmed, foot crushed and fermented in glass demijohns. The wine finished fermentation, then was blended with the cider in March. The blend was bottled at 2 brix for petillant naturel. No additives were used at any point in the process.