Sometimes we run out of corks. Or wirehoods. It doesn't mean that it isn't the same delicious Ancestral on the inside.
We bottled a small number of Ancestral bottles in caps at the end of our bottling. We're offering these to you, just in time for Valentine's Day.
Sold in multiples of six.
Named for the original way of making effervescent wine, the Ancestral is produced using similar techniques first employed in 1531, by the monks of Saint-Hillaire abbey in France. A difficult wine to produce, the carbon dioxide is captured during the primary fermentation producing a lightly sparkling, off-dry, delightfully fruit-forward wine.
Excellent with or without food. Excellent with your holiday luncheon (great day drinker) due to its lower alcohol content. Pair the Ancestral with your cheese or charcuterie boards, turkey or ham, Asian or Indian cuisine or lightly sweetened desserts like pavlovas or fruit pies.