In early October, the Pinot Noirwas hand-harvested, de-stemmed, crushed, and pressed into an egg-shaped vessel where primary fermentation was complete in approximately 8 weeks. At this time, freshly-pressed Pinot Noir was added as liqueur de tirage during bottling. The wine was bottle aged for 4.5 months on the lees before it was disgorged by hand in late April.

At Neu Cellars, everything is spontaneously fermented, meaning only native yeast and native bacteria that exist on the grapes and in the cellar environment produce the wine. There are no additions or subtractions. If there were an ingredient label, it would read: grapes.

Total Production: 46 cases

*Natural and Organic

Staff Review:

“A pet-nat from Michigan! First of all, how intriguing. So I buy it, and now I cant shut up about it! Fragrant & floral brought me back to the coast of Maine & the scent of wild roses. Out of the ordinary!”