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Fermentation is always spontaneous with indigenous yeasts and nothing else is added with the exception of a touch of sulfites at bottling
wonderfully nuanced
Soils: Loam + Sand
then 3 vintages are blended together for 2nd fermentation in bottle
The Ex Vero III produced a dense and full bodied wine in 2015
Cellador Saison du Rosier Type_Red Fermentation is always spontaneous withBarrel Fermented Saison Rosier is back with a fresh new look. This is one of the only beers we purchase yeast for (to get a less sour profile). Its fermented in oak barrels with the Bootleg Biology Saison Parfait strain. Its moderately bitter and hoppy with little acidity and very high carbonation; packaged in green 375s with cork and cage, and bottle conditioned with local orange blossom honey. Perfect for sipping any night of the week. Cheers! 6.
