Pommus

Pommus is produced using the “traditional method” of bottle fermentation. The fruit is harvested and pressed at optimal ripeness and then frozen. Upon thawing, the juice is cryo-concentrated, significantly enhancing the acidity, sweetness, and especially the aroma. The concentrated juice is then spontaneously fermented and fermented completely dry before being bottled in champagne bottles for a secondary fermentation. Finally, the wine is hand-turned in champagne racks and disgorged.