Natura Morta Plum begins as a Belgian-style Saison
fermented in foudres with Brettanomyces, then is aged in red wine
barrels with Italian plum puree. After six months, a pink hued
ale emerges. Elegant and flavorful, it renders notes of tart
plum, rosewater and almond, balanced by barrel-drawn tannins and a
refined dry finish.