It's Alive

We love a bottle of fizzy and fruity piquette. Especially when made from high quality pumice and plenty of juice. It's a delicious, sustainable drink that’s perfect to chill and share. 

 

Our preferred methodology for making this low ABV, high quality beverage uses the pumice and remaining juice directly after making our unpressed claret wine. This means we do not need to add sugar or yeast letting the natural fruit sugars and flavours shine through. We add water to achieve the right ABV and then rack the liquid once the right flavour balance has been achieved. Finally we like to bottle the Piquette as a pet-nat for a fizzy fresh flavour. During maceration, organic fruits etc may be added to aromatise the beverage. ​

At Shuette, we make organic, barrel-aged raw wine vinegar and fruit vinegar. Nothing but fresh fruit juice is fermented and then matured in an aerobic environment to produce a vinegar mother, turning the alcohol to acetic acid creating a raw, zero-zero vinegar. 

 

Raw natural fruit vinegar is an amazing seasoning. Alongside salt, it is the best way to enhance your food. 

 

Peach, Pear, Plum, Fig and apple cider vinegar will be released when they have matured. 

We will also have some 5 year old red wine vinegar available soon.

Raw unripe grape juice is a great substitute for lemon juice or any vinegar application. 

Its clean, bright acidic character makes it a great seasoning to elevate dishes. 

 

We make ours by removing unwanted bunches of green (unripe) grapes from the vines. A process that helps to ensure the quality of the remaining bunches. These green grapes are whole bunch pressed and the juice is left to naturally clarify before bottling.

We have a lot of plum trees at Shuette and wanted to create a salty, sweet and spicy condiment that would also be great as an ingredient in soups, curries and sauces. 

 

Later this year we will release a limited number of jars of the paste.

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To preserve foods without chemicals we can utilise a natural process called lacto-fermentation.  

This is the process of breaking down sugars to create lactic acid. When the right pH (acidity) is achieved, foods can be stored longer and also take on a delicious tangy taste. It also has the benefit of being great for gut health.

Cider Day is a celebration at the end of our grape growing season at Shuette. 

It’s a day we feast and party. At the centre of the day is the chance for everyone to come together, pick apples and make the annual house cider that will be shared with the team. 

 

Occasionally we get a bumper crop and we can share a little with our customers.

Guests at the Château may be lucky enough to sample some lightly fizzy raw organic kombucha we make throughout the summer as our fruit ripens.

 

We love it for its amazing tangy taste and probiotic health benefits.