a co cellars project
by zafa wines
non-prototypical fermentations
our Latest COLLECTION
Introducing the newest ZAFA Wines collection, A CO Cellars Project by ZAFA Wines - non-prototypical fermentations. The CO Cellars Project is a space wherein ZAFA intentionally explores fruit wine fermentations and collaborations. The first installment of the project includes #1, #5, and #9.
A CO CELLARS Project By ZAFA Wines
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# 1*
never outshine
the master.a co-fermentation of grapes and apples using native yeasts. 50ppm of sulfur was added at crush. otherwise, there is nothing else added. canned and carbonated it to two point five volumes CO2 as a carbonated fruit wine for your joy.
Ingredients: cider, catawba, concord grapes
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# 5
so much depends on reputation,
guard it with your life.a co-fermentation of grapes, apples, and peaches using native yeasts. 50ppm of sulfur was added at crush. otherwise, there is nothing else added. canned and carbonated it to two point five volumes CO2 as a carbonated fruit wine for your joy.
Ingredients: seyval, cider, peaches
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# 9*
win through your actions,
never through argument.a co-fermentation of grapes and apples, using native yeasts. 50ppm of sulfur was added at crush. otherwise, there is nothing else added. canned as a still table fruit wine for your joy.
Ingredients: seyval, catawba, cider
ZAFA Wines is unapologetically driven to deliver joyful, sparkling wines produced in Vermont. We are an exclusively sparkling house, specializing in bubbly wines made using either the traditional method , Charmat method, or C02 Carbonation (when canning wine). We use local organic maple syrup to kickstart our base wines wines for bottle fermentation in our traditional method wines and all our primary fermentations are birthed by native yeast. Just Fermented Juice.
Visions of gideon collection
carver
THE VISIONS OF GIDEON COLLECTION
Traditional Method Sparkling Wine. 50% Marquette, 17% Brianna and 33% Wild Apples. Hand picked. Both grape varieties were fermented and foot crushed whole cluster separately. After the wild apples were milled, the pulp underwent a week-long maceration. The Marquette & Brianna co-fermented and aged in demijohn. In the late spring/early summer of 2020 we blended the Marquette, Brianna, and Wild apples and organic maple syrup was added to the still base wine of the Marquette, Brianna, and Wild apples to start a second alcoholic fermentation. The wine was bottled to finish under cap as a traditional method sparkling wine. Native yeast fermentation. No sulfur additions, fining, filtering, or funny business in the winery, just fucking fermented juice.
Label Artist: Jessica Pettway
Jungle Fever
THE VISIONS OF GIDEON COLLECTION
Traditional Method Sparkling Wine. 52% Marquette and 48% La Crescent. Handpicked. Both varieties underwent whole-cluster semi-carbonic fermentation before being foot crushed. They were both fermented and aged in demijohn. In the late winter/early spring of 2020 the varietals were blended and organic maple syrup was added to the still base wine of the blended Marquette and La Crescent to start a second fermentation. The wine was bottled to finish under cap as a Traditional Method Sparkling Wine. Native yeast fermentation. No sulfur additions, finings, filtering or funny business in the winery, just fucking fermented juice.
Label Artist: Jessica Pettway
lust for life
THE VISIONS OF GIDEON COLLECTION
Traditional Method Sparkling Wine. 100% Frontenac Gris. Handpicked. The fruit underwent a whole cluster semi-carbonic fermentation before being foot crushed. The Frontenac Gris fermented in demijohn and was aged in neutral American Oak Barrels. In the late winter/early spring of 2020 organic maple syrup was added to the still base wine of the Frontenac Gris to start a second fermentation. The wine was bottled to finish under cap as a Traditional Method Sparkling Wine. Native yeast fermentation. No sulfur additions, finings, filtering or funny business in the winery, just fucking fermented juice.
Label Artist: Jessica Pettway
mea culpa
THE VISIONS OF GIDEON COLLECTION
Traditional Method Sparkling Wine. 66% Frontenac Blanc and 34% Frontenac Gris. Handpicked. Both varietals were fermented and foot crushed whole cluster together. The Frontenac Blanc and Frontenac Gris co-fermented and aged in demijohn. In the late winter/early spring of 2020 the varietals were blended and organic maple syrup was added to the still base wine of The Frontenac Blanc and Frontenac Gris to start a second fermentation. The wine was bottled to finish under cap as a Traditional Method Sparkling Wine. Native yeast fermentation. No sulfur additions, finings, filtering or funny business in the winery, just fucking fermented juice.
Label Artist: Jessica Pettway
poetic justice
THE VISIONS OF GIDEON COLLECTION
Traditional Method Sparkling Wine. 100% Frontenac Noir. Handpicked. The fruit underwent a whole cluster semi-carbonic fermentation before being foot crushed. The Frontenac Noir fermented and aged in demijohn. In the late winter/early spring of 2020 the varietals were blended and organic maple syrup was added to the still base wine of The Frontenac Noir to start a second fermentation. The wine was bottled to finish under cap as a Traditional Method Sparkling Wine. Native yeast fermentation. No sulfur additions, finings, filtering or funny business in the winery, just fucking fermented juice.
Label Artist: Jessica Pettway
2018 wines
before sunrise
Sparkling Wine. 88% Frontenac Noir and 12% La Crescent. Handpicked. Both varieties were foot crushed and fermented whole cluster. After Frontenac Noir completed fermentation, La Crescent was fermented on top. The wine was bottled to finish under cap as a Traditional Method Sparkling Wine. Native yeast fermentation. No sulfur additions, finings, filtering or funny business in the winery, just fucking fermented juice.
Label Artist: Anna Travers
DNA (Deoxyribonucleic Acid)
Sparkling Wine. 50% Frontenac Gris and 50% Cider. Both grapes and apples were all handpicked. Frontenac Gris was foot crushed and fermented whole cluster. After fermentation was completed, we fermented the cider on top. The wine was bottled to finish under cap as a Traditional Method Sparkling Wine. Native yeast fermentation. No sulfur additions, finings, filtering or funny business in the winery, just fucking fermented juice.
Label Artist: Chris Granillo
jungle fever
Sparkling Wine. 80% La Crescent and 20% Lousie Swenson. Both varieties were foot crushed and fermented whole cluster. After La Crescent completed fermentation, we fermented Lousie Swenson on top. The wine was bottled to finish under cap as a Traditional Method Sparkling Wine. Native yeast fermentation. No sulfur additions, finings, filtering or funny business in the winery, just fucking fermented juice.
Label Artist: Kirsten Hurley
The Science Of Sleep
Sparkling Wine. 85% Louise Swenson and 15% Cider. Both fruit were handpicked. The Louise Swenson was foot crushed and fermented whole cluster. After the Louise Swenson fermentation completed, we fermented the cider on top. The wine was bottled to finish under cap as a Traditional Method Sparkling Wine. Native yeast fermentation. No sulfur additions, finings, filtering or funny business in the winery, just fucking fermented juice.
Label Artist: Courtney Gayeruark
word is born
Sparkling Wine. 50% Frontenac Blanc and 50% Cider. Both fruits were all handpicked.The Frontenac Blanc was foot crushed and fermented whole cluster. After the Frontenac Blanc fermentation completed, we fermented the cider on top. The wine was bottled to finish under cap as a Traditional Method Sparkling Wine. Native yeast fermentation. No sulfur additions, finings, filtering or funny business in the winery, just fucking fermented juice.
Label Artist: Chris Granillo