Rhubarb dry wine
Rhubarb wakes up very early in the end of February, start of March, while there is still frost outside. As the sun melts the snow, red tubers begin to come out of the ground, which gradually open leaf after leaf towards the sky. In May and June, rhubarb stems have grown large and thick. Stems more than a meter long and leaves about half a meter long. The crop is harvested before Midsummer before the rhubarb begins to bloom.
Rhubarbs are harvested in the Gauja National Park. Wine fermented and naturally settled for about 12 months. It tastes great with fish dishes or soft cheeses. Recommend to use chilled +14˚C. Contains sulphites.