Notes on the Wine
Ti’quette is our name for old-fashioned piquette, a light wine made from soaking the remaining seeds, stems, and skins of a pressed wine. Ti’quette is a Quebecois diminiative for petite piquette. The Marquette was hand-picked from our Vergennes vineyard. Initially, all the fruit was macerated for two days whole-cluster then destemmed and foot-crushed. Fermentation for all the fruit was on skins and took place in open vats for 4 weeks with native yeast. Once this wine was pressed, the skins and seeds were saved and soaked in water for four days then pressed again. The resulting light wine was seeded with the original, still fermenting Marquette wine to create a second fermentation in bottle.
Refreshing, a light fine bubble that is great as an aperitif or as something charming with the rest of the meal. Pairs with just about everything! A hot day, or a cozy winter night.
Notes on the Producer
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 pigeage. We employ glass demijohns and old barrels. We hope some day to have an anfora. We rely on the native 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. Currently in release, we have the first of the 2014 wines with more on the way.