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Le Rouge is composed of Cabernet Franc and French-American hybrid DeChaunac. The grapes were picked from their vineyard in Seneca Lake, New York, then transferred to an open top fermenter, where they were gently stomped and macerated for ten days with zero added sulfur. This juicy, fresh wine has loads of plump red fruit and chewy goodness.
- Barbichette Wines is a collaborative project between César Vega (Café Integral), Nick Korbee (Egg Shop NYC), and Caleb Ganzer (Compagnie de Vins Supernaturels.)
- The team is all about experimental vinification processes, and seeing what happens when a Somm, a Coffee Wizard, and a Chef get together and make wine.
- Barbichette Wines donates 10% of their proceeds to the Finger Lakes Land Trust.
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