Frontenac Gris, LaCrescent, Apples, Magog, Quebec 

A happy-go-lucky collaboration between P&F and their friends from the Cabane d'à Côté and Miels d'Anicet. Former restauranteurs Catherine & Frederic are making some sensational curiosities that are so hype, they barely make it out of Quebec! Natural co-fermentation of frontenac gris and la crescent in stainless steel vats with an addition of fermenting apple juice (aka cider), blended together just before the end of fermentation. The bubbles are created by an addition of raspberry honey from Miels d'Anicet during canning, which creates natural re-fermentation. A unique hybrid beauty, kind of like a mac-n-cheese pizza or a waffle taco, you gotta try it for yourself! Pour alongside weirdly hot days in February, can you say climate crisis? 🥲