Terah Wine Co. Agua Fresca Piquette
Out of stock
Region: Central Coast, California
Grape varieties: Sangiovese, Grenache, Muscat
Terah Wine Co. Agua Fresca Piquette is a blend of three separate must batches taken from Sangiovese, Grenache, and Muscat fermentations.
Song: Beautiful Song by Horsepower
Out of stock
Save 10% when you buy six or more bottles (mix and match)
ABOUT THE PRODUCER
About Terah Wine Co. Agua Fresca Piquette
Terah Wine Co. Agua Fresca Piquette is a blend of three separate must batches taken from Sangiovese, Grenache, and Muscat fermentations. Piquette is a secondary wine made after the primary wines, where the pomace (skins) of the grapes are refermented. Right before bottling a small amount of high-grade locally sourced honey is added to the wine, which causes a secondary fermentation in the bottle creating a sparkling wine spritzer.
Think strawberry lemonade with a bit of spritz! Enjoy it in the sun when you want something that won’t get take you over the edge yet is refreshing and made with simple high-quality ingredients. Organically farmed grapes, water, and honey.
About Terah Wine Co.
At Terah Wine Co we choose to work with organic, and biodynamic vineyards. We currently purchase fruit from independent growers. Specifically, we want to work with growers that care about the environment, the land, and the people they work with. The belief is that farming greatly dictates overall wine quality, which is always the focus for sourcing. The goal is to find unique microclimates and vineyard sites that are capable of showcasing outstanding varietal typicity and are capable of producing expressive, structured, balanced wine.
We practice various traditional techniques that are long rooted in history and have great cultural significance. These methods have historically been used around the world for thousands of years and connect us on a personal level to the wines we produce. For example techniques such as skin contact with white grapes, utilizing native yeasts, or foot treading.
Terah Wine Co. practices minimal intervention in the cellar. Specifically, we want to maintain varietal typicity and vineyard expression in the finished product. For example, sulfur which is a naturally occurring by-product of fermentation is used minimally for stabilization purposes. We utilize science, personal experience, and intuition continuously in practice. Hand made in small batches, often with trials and experimentation. The goal is to push boundaries in an effort to consistently improve, excel, and make more enjoyable wine!