Granny Smith, Johnathan, Pippin, King, Winesap, Rome Beauty and Quince Apples
These are picked together and milled together, then pressed directly to neutral French Oak barrels, and aged sur lie (never racked), for 12 months. Wild Fermentation occurs naturally. The method of Bottle Conditioning is called Col Fondo. This method is the ancient method of Prosecco making. After a period of 12 months in barrel, fresh juice is added from the following vintage. The wine is then bottled and a second fermentation takes place in bottle to bring the bubbles. This combines the tertiary flavor qualities of barrel aging with the freshness of the juice to provide a more complex flavor experience.