Voleur 2023 The Reisch Stuff (Co-Ferment)

Produced via a co-fermentation of four locally-adapted grape varieties: Traminette, Valvin Muscat, Noiret, and Aromella. All of the grape varieties used were developed by Dr. Bruce Reisch, Cornell University’s lead grape breeder for the past 4 decades. The grapes were fermented with wild pied de cuve yeast and added to the fermentation as they were harvested. No fining or filtration were employed.

This wine is unfiltered and unfined.

Tech Notes:

Varietal: 40% Traminette, 29% Valvin Muscat, 26% Noiret, 5% Aromella

Appellation: Finger Lakes

Residual Sugar: 0%

PH: 3.61 pH

TA: 7.5 g/L