Sparkling cider co-fermented with Vignoles grape skins.  Native yeasts were used to conduct primary fermentation with all fermentation and aging in refrigerated stainless steel tanks, resulting in a very clean fruity aroma and taste. The addition of Vignoles skins increases body by providing tannin and acidity. This is a dry full-bodied cider that drinks a lot more like an Imperial IPA than a traditional Champagne or Cider.