100% Frontenac Gris. The fruit was handpicked from the Barnett Hill Vineyard between September and October 2019. The fruit underwent a whole-cluster semi-carbonic fermentation before being foot crushed. The Frontenac Gris fermented in demijohn and was aged in neutral American Oak barrels. In the late winter/early spring of 2020 organic maple syrup was added to the still base wine of the Frontenac Gris to start a second alcoholic fermentation. The wine was bottled to finish under cap as a traditional method sparkling wine. Native yeast fermentation. No sulfur additions, fining, filtering, or funny business in the winery, just f*cking fermented juice.