Fermented with 100% Brettanomyces then refermented on a ton of tart cherries, this wild, Belgian-inspired red has a medium body and tart aroma of tart cherry and earthy spice. It’s original ruby red color has deepened to a dark vinous red from the secondary fermentation of the cherries. Rich malt combines with subtle tart cherry and stonefruit while the Brett brings complex earthy, spicy notes that will intensify with aging.