"Gravenstein, Viognier & Sauvignon Blanc co-ferment yielding a peach ring, orange creamsicle, crispy electric apple funk.

Stonehouse Vineyard grapes were foot-tread and left to macerate overnight. The majority of these were pressed and separated; the pressed skins and remaining unpressed grapes were rehydrated with Ratzlaff Ranch gravenstein juice and co-fermented for 6 days. Bottled as a pet-nat."-Gemini Bottle Co.