Crafted from 100% Cayuga grapes grown in New York's Finger Lakes, the fruit is harvested early to preserve vibrant acidity. The juice is fermented to approximately 5% alcohol using Champagne yeast, with no additions beyond those needed for a clean, consistent fermentation. Once dry, the wine is chilled and allowed to settle naturally for several weeks without filtration. A small amount of cane sugar is added before canning to initiate a secondary fermentation, creating its lively natural sparkle. Finished with just 10 ppm of sulfur at canning.
Winery: Oyster River Winegrowers
Region: Finger Lakes
Varietal(s): Cayuga
Alcohol: 5.5%
