NOK Vino
COUNTRY: United States
REGION: New Hampshire
“Trivium”
Region: New Hampshire
Grape: Marquette, Sabervois, Frontenac Noir, Marechal Foch, Petite Pearl
Vineyard: Mountain View Vineyard (regenerative, practicing biodynamic), Mermaid Hill Vineyard (regenerative, practicing organic and biodynamic), Poocham Hill Vineyard (conversion to regenerative and organic practices in progress)
Harvest: by hand
Winemaking: each site fermented separately using the same method: half whole clusters food trod, half whole cluster layered on top, top layer gets submerged into the must for 10-16 days, then fully food crushed, then pressed in a wooden basket press. spontaneously fermented in demijohn and flextank
Fining: none
Filtration: none
Added S02: none added
“Pomme Pink”
Region: New Hampshire
Grape: apples, grape skins and stems (Marquette, Frontenac Noir, Marechal Foch, DeChaunac, St. Croix, Noiret)
Vineyard: Mountain View Vineyard (regenerative, practicing biodynamic), Mermaid Hill Vineyard (regenerative, practicing organic and biodynamic), Poocham Hill Vineyard (conversion to regenerative and organic practices in progress), abandoned orchard (70-100 year old trees, dessert and cider apples
Harvest: by hand
Winemaking: co-ferment of ground apple mash and grape skins and stems of grapes from red wine production. apples frost cured for 3 weeks, grape skins and stems added to mash in open top fermenter, some of mash pressed and juice added back into the co-maceration, spontaneous fermentation, punch downs once a day for 3 weeks, pressed in wooden basket press, aged 4 months in flextank egg.
Fining: none
Filtration: none
Added S02: 10ppm at bottling
“Atlantic”
Region: New Hampshire
Grape: La Crescent, Seyval, Louise Swenson, Vignoles, Aromella, White Concord
Vineyard: two vineyards in Newfields and Hampton Falls, NH (regenerative organic), one vineyard in Boston, MA, no spray.
Harvest: by hand
Winemaking: whole cluster maceration for 1 week, full malolactic conversion
Fining: none
Filtration: none
Added S02: none added
