Cans

Question 1

Happy camper

Answer 1

dry, spritzy cider
Freshly pressed heirloom apples grown in Adams county, Pennsylvania. Fermented and aged in our 1500 gallon American Oak Foeder. We take a European approach with our cider, with no added sweetness and complex aromatics. Aromas and flavors of lime zest, green and red apple; peach, lime, marshmallow.

Question 2

Farm fizz

Answer 2

sparkling chardonnay
A sparkling and refreshing white wine. Originating as a blend of the white grapes we grow on our farm has evolved to be a refreshing white wine made from some of our favorite wine batches. This summer staple belongs in everyone’s fridge. Aromas and flavors of candied lemon, pineapple, aniseed; green mango, lemon pith, peach.

Question 3

Skin contact Piquette

Answer 3

natural wine spritzer
We took our popular Pet-Nat Orange Piquette and put it in a can to be enjoyed year- round. We rehydrated a mix of red and white grape skins and allowed them to re-fer- ment. This fermentation extracted the remaining colors and flavors from the skins, which resulted in a pale orange color and stone fruit aromatics. Drink it next to one of our Pet-Nat Piquettes or a music wine to compare the different ways a piquette can be enjoyed! Aromas and Flavors gummy bears, grapefruit, pilsner, raindrops; grapefruit juice and peel, pink starburst, white sage.

Question 4

Raw rose

Answer 4

sparkling rosé
This darker pink rosé is blended with the fresh juices from the darker colored Cham- bourcin grape and the lighter Cabernet Franc. These juices co-ferment and age in stainless steel, this allows the raw expression to show from both of these grape varietals. Resulting in a darker more vibrant rosé, perfect for sipping. Aromas and flavors of dark cherry, stewed raspberry, distant eucalyptus; pomegranate, cranberry, raspberry.

Question 5

Good company

Answer 5

wild cider + piquette
A cellar experiment gone right, is a union of two of our favorites: cider and piquette. Our cellar team felt that our Happy Camper and Skin-Contact Piquette would be great companions in a glass, and the rest of our team agreed. Aromas and Flavors of candied lemon, pineapple, aniseed; green mango, lemon pith, peach.

Question 6

Carbonic

Answer 6

dry red wine
Our only red wine can, showcasing a carbonic fermentation of Cabernet Franc. The grapes are put into a tank as whole clusters and left to start fermenting from inside the berries. Once the berries start to ferment, they will burst open developing a light crushable red wine. This light red wine is perfect for our red wine drinkers who are looking for something to enjoy in the summer. Carbonic-style Cabernet Franc. 100% Maryland grown. Aromas and Flavors of red and white raspberry, blue plum, vanilla; red cherry, red raspberry, pomegranate juice.

Question 7

Seeds & Skins

Answer 7

spritzy pinot gris
What started as a small scale skin-fermented Pinot Gris wine, has turned into one of our most popular cans. The name derives from the tannin, color and aromas extracted from the seeds and skins of the grapes during fermentation. creating a wine that is light but has enjoyable structure and tannin. Aromas and flavors of drippy peaches, apricot skin, green mango, sage; lemon oil, nectarine, hay, dried leaves. Pinot gris fermented on the skins with native yeast in stainless steel.

Question 8

Winemakers notes

Answer 8

WINEMAKER’S NOTES: Inspired by living in Maryland, surrounded by mountains and water where glass isn’t pratical, our vision for wine in cans was born. All our cans are blended in small batches and canned in house allowing us to provide our cans year round. We believe that wine should be enjoyed everywhere, which is why we are strong supporters of wine in cans. Our cans allow our consumers to take their favorite wines along wherever their travels take them, whether it’s sitting by a pool or hiking up a mountain. Every beverage fridge needs one or two of our cans for whatever adventure is next