100% Cinsault from Columbia Valley, Washington
After pressing the grapes for the given wine, the leftover skins were rehydrated with water, which brings out any sugars left in the pomace. After letting them soak a bit, the rehydrated pomace is pressed again for a second time and treated just like a pet-nat. The juice is bottled at about zero Brix and 7.5% to 8% ABV. Fermentation finishes in the bottle.