LA GARAGISTA, The Flesh & The Bone’ Sparkling Cider
The Flesh and Bone is a lees-aged flaxen sparkling cider grown from our vineyard in a green and gold valley of rolling hills that faces the setting sun.
It is an ancestral methode second fermentation in bottle seeded with cider made from many different and wild cultivated varieties of garnet-kissed apples grown in our home farm orchard, an homage to an old-fashioned style of cider fermented on wineskins called vin ëd pom.
This sparkling cider is a true marriage between the diversity of fruit, our geology, geography, weather, history and social culture, and the hand of the vignerons(ne), our unique terroir.
Hand-harvested and unfiltered, fermented on glimmering skins, this blonde-colored wine bubbles like a thousand starts seen in the evening gloaming.
From the winemaker
Our wines are an expression of the season. Each vintage may herald slightly different bottlings, and even wines that we tend to make every year will show variation from vintage to vintage. This intrigues us. We work in the field and cellar as minimally as possible, as guides and companions. We believe that terroir encompasses geology, geography, microclimate, varietal, culture, and the human hand. Wine cannot make itself just like a dish of roasted carrots or an aged cow’s milk cheese cannot. Our job is to accompany and support the wine throughout its life in the vineyard and our cantina.
Our fruit is handpicked and sorted, foot crushed through pigéage. We employ glass demijohns and old barrels, flex tanks and an amphora. We rely on the wild yeast found on our fruit, the result of a happy marriage of field and fermentation. We use little to no sulphite at bottling. It depends on the wine and the season.
We do not have a set schedule for releasing each vintage. Our wines release when we feel they are ready and that may differ for each bottling, each year. Typically our pétillant naturel wines release any time from late spring through the winter of the following year after their vintage, and our still wines typically begin releasing in the summer through the following new year. Typically our wines release solo or in pairs, so there is something coming out just about every month or a couple of months. We currently make about 25 different cuvées, including several ciders. All wines are farmed by us and with Domaine fruit.
We are located on Mount Hunger at the edge of the forest in the Châteauguay and in the Piedmont chain of hills in Barnard, Vermont. Here we grow alpine wine and ciders. Our land has been part of small homestead farming for over two hundred years. On the farm, we attend to the care and observation of our native terroir, a whole-farm and diverse agriculture where we are not only growing wine, but also vegetables, fruits, flowers, and herbs for ourselves and our tiny kitchen and for our spontaneous, always last-minute pop-up tasting room/wine bar, Hart: tavernetta forestiera + bar a vin, and Boîte: supper club. We farm four parcels of the vineyard: the home farm vineyard Les bonnes femmes, a joint project just across the road, les forestières, and two older parcels in the Champlain Valley, les carouges and i selvatici. The work we do at the farm and winery, both in the field and in the cellar, is guided by regenerative, permaculture, and biodynamic thought. We try to let all elements of the farm speak for themselves accompanied by our stewardship.
|Dimensions||15 × 5 × 5 in|