66% Frontenac Blanc & 34% Frontenac Gris. The fruit was handpicked from the Mad Meadows Vineyard between September and October 2019. Both varietals were fermented and foot crushed whole cluster together. The Frontenac Blanc & Frontenac Gris co-fermented and aged in demijohn. In the late winter/early spring of 2020 organic maple syrup was added to the still base wine of the Frontenac Blanc & 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 fermented juice.