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creating an umami-rich profile
with an elegant finish of juniper
A light orange wine made from 100% Favorita
this unfiltered wine is crafted without added sulfites
Vinification: Whole bunch maceration for 4 days
BiE Wild Piquette Absinthe Chavost creating an umami-rich profileCrafted 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.