Bluet

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Bluet is a Maine winery making dry sparkling wine from 100% wild blueberries, founded in 2014 by childhood friends Michael Terrien and Eric Martin. Each bottle uses roughly two pounds of native Maine wild blueberries, fermented and bottled in Jefferson. The lineup includes both a Méthode Champenoise wine with secondary fermentation in bottle and a Charmat Method sparkler made in the Prosecco style. Low-alcohol, naturally bright with acidity, and bone dry, Bluet has been praised in Food & Wine and The New York Times and helps add value to the state's wild blueberry crop — supporting Maine's small blueberry farms.