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A co-fermented blend of Cayuga and Leon Millot juice was soaked on the skins of Riesling, Gewurztraminer, Pinot Noir, and Blaufrankisch. Fermented with only indigenous yeasts and force-carbonated. Unfined, course filtered with a small SO2 addition (20 ppm) at bottling. A fun and lively bubbly with equal parts fruity and savory notes. Ideal for summer cookouts and as an aperitif at holiday gatherings.
