A fruit-driven sparkling rosé with signature Nova Scotia freshness and fragrant floral aromatics. Each grape variety making up this blend was hand harvested and fermented separately in stainless steel. A base wine blend was created and transferred to pressure tank for secondary fermentation via Charmat Method, providing a delicate and persistent bubble. Given the desired style, lees contact time was kept short to preserve freshness and purity of fruit character.
Maple syrup is a unique product with a natural sweetness and rich flavour. Everyone knows how good maple syrup is poured over hot pancakes or drizzled on a plate of french toast, but have you tried slathering on Maple Butter?! Simple, local and delicious!