Black sour fermented in French oak foudres with a Belgian yeast, aged one year in pinot noir and whisky barrels with lacto pedio and brett. Finished on marionberries. Naturally carbonated…
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Black sour fermented in French oak foudres with a Belgian yeast, aged one year in pinot noir and whisky barrels with lacto pedio and brett. Finished on marionberries. Naturally carbonated in the bottle.
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