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<<< Riesling and Traminette and sparkled it up with a tirage of local wildflower honey. Both wines were barrel fermented to dryness with 20ppm SO2 added at crush, then 75% Riesling and 25% Traminette were blended in a tank with 12g/L of wildflower honey and bottled under crown cap. Unfiltered and undisgorged."