48% Leon Millot, 17% Landot Noir, 13% Lemberger, 8% Noiret, 6% Pi Blue, 2% Chancelllor, 2% Foch, 2% Merlot, 2% Chambourcin sourced from various vineyards in the Lake Erie Appalachian. ABV: 12%. Residual sugar: 0.2%. This premium blend is fermented on the skins for 7-10 days, then pressed. Softly acidic with just a touch of oak. Pairs well with beef brisket, lasagna, and hamburgers.