A blend of 76% Concord and 24% Catawba, hand-picked on 10/08 and 10/09. As usual native yeasts, co-fermented and bottled in late November. The second fermentation was carried out by a culture they made from the sweet must of Concord kept in cold storage. 5 months on the lees and hand disgorged in late April and early May. No Dosage, No SO2 added, Low abv 10%.
