We racked Stonington, our New England Wild Saison, onto apricots to age for 2 months and allowed for a further 3 month conditioning in the bottle. Stonington was made with 100% Valley Malt grains and aged in oak barrels from Grand Ten distilling. The fermentation is carried out by our native New England mixed culture, collected from grape skins at Saltwater Farm vineyard in Stonington, CT where JC & Esther Tetreault were married. Bright aromas of white wine, apricot and hay lead to flavors of earth and apricot on the palate. Biscuity malt character, moderate acidity and a finishing spice from the oak.
MALT: Valley Pilsner, Valley Danko Rye, Valley Oat, Valley Wheat, Valley Triticale
HOPS: US Goldings
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