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Location: United States, Vermont
Winemaker: Deirdre Heekin
Winemaking: The Flesh and the Bone is a soft, textured sparkling expression of the love affair between apples and grapes here in our Vermont. A still base wine made with the lovely Brianna grape from our vineyard in Vergennes is then seeded with fresh cider from the same vintage right around the time of the third full moon in the new year much like old-fashioned prosecco.
Indigenous yeasts, no filtering or fining. No added sulfites.
From 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 pigéage. We employ glass demijohns and old barrels, flex tanks and an anfora. We rely on the wild 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.
’Field Studies’ is a family of La Garagista Wines, an exploration of other landscapes in Vermont, and partnerships with other farmers.
Location: United States, Vermont
Winemaker: Deirdre Heekin
Winemaking: The Flesh and the Bone is a soft, textured sparkling expression of the love affair between apples and grapes here in our Vermont. A still base wine made with the lovely Brianna grape from our vineyard in Vergennes is then seeded with fresh cider from the same vintage right around the time of the third full moon in the new year much like old-fashioned prosecco.
Indigenous yeasts, no filtering or fining. No added sulfites.
From 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 pigéage. We employ glass demijohns and old barrels, flex tanks and an anfora. We rely on the wild 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.
’Field Studies’ is a family of La Garagista Wines, an exploration of other landscapes in Vermont, and partnerships with other farmers.