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After pressing the Concord grapes for Supersonic, the grapes were put into a bin and recycled lees were put on top to ferment. Pressed after 4 days and allowed to ferment dry this wine had about 40 L of water added to it. Bottled with an addition of yeast and sugar in a similar fashion to Champagne. An aimed pressure of 1.5bar.
Like a trip down memory lane the Concord flavours of this Piquette jump at you, sending you down a path of remembering childhood autumn in Ontario. A slight spritz and a lightness to the palate this wine-like thing is the perfect easy sipper.