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Vendor
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Escuminac
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Regular price
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$18
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Sale price
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$18
Sale
Tax included.
Shipping calculated at checkout.
- ADDED SULPHITES (MG/L)
0
- FILTERED
No
- FINED
No
- SKIN CONTACT
Yes
- VINEYARD HEALTH
Organic
- YEAST
na
View Metric Info +
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VINEYARD HEALTH
Cultivation of the wine grapes. Almost all wines at NOTWASTED implement organic, biodynamic or regenerative vineyard practices.
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SKIN CONTACT
The skins of the grapes can form part of the fermentation process. Unlike conventional white wine, natural winemakers will often leave skins of the grapes for part (or all) of the fermentation, the result is a cloudy and tannin filled wine.
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FILTERING
The filtering of the wine to remove particles post fermentation. Filtering particles may be aesthetically pleasing, but is often viewed as ‘unnatural’ and not filtering is said to create a more unique wine.
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FINING
Fining wines uses an agent (often gelatin or bentonite) to attract miniscule solids and join them together. Again this is seen as ‘unnatural’.
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SULPHUR
The amount of sulfur added to the wine. The affect of suplphites in wine on the human body is one of the most debated and researched parts of the winemaking process. Conventional wines often present up to 300mg per litre of wine.
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YEAST
The type of yeast used. Imported or wild. Yeast is crucial to break down grape sugars into alcohol. Wild yeast, relies on it naturally occuring as part of the fruit harvested. Although harder to execute, it’s often part of a natural winemaker’s process.
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About the maker
Érablière Escuminac is located in the region where the continental Appalachians end in Quebec. A century old forest where the terroir is taken as seriously as vineyard.
This centuries-old sugar bush, located less than 3 km from the sea, is swept by the saline air of the Gulf of St. Lawrence, which is ideal for the production of maple syrup. This land was already exploited by the Native Americans, well before the discovery of America. Érablière Escuminac is indeed man and nature’s “meeting place”, according to the Native American Micmac language. This unique microclimate makes Escuminac a prime area for the production of maple syrup. Just as Burgundy is for Pinot Noir. They have various grades and styles of maple syrups correlated to things like the part of the forest harvested and late vs early harvest. Their syrups are to die for.
See the Escuminac collection here
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