Aqua Vino is a story of hydration and winemaking. It started with Valdiguié grapes that came in to make our Love Rosé. After a short maceration, we lightly pressed off the juice for the rosé, careful not to overpress, which left us with grape skins still holding a good amount of juice. We put those skins into a stainless tank and filled it with water until the grapes were barely submerged, let it macerate for three days, pressed it back into tank to ferment for a week, then transferred it into pressurized tanks while still slightly sweet to finish fermentation. We blended it with our Nouveau, a wine made from everything left over from the harvest. The goal was something new: bubbly, lower in alcohol, and fun to drink.
FUN FACT: Berkeley Water used to hydrate the grape skins makes up roughly 25% of Aqua Vino. The water comes from the Sierra snowmelt in the Mokelumne River watershed. It tastes great!
