We make Pizza Wine the Lake Erie AVA of New York State — one of the oldest grape-growing regions in the country. Think rolling vineyards, shale & gravelly soil, and lake air that keeps the climate cool and even.

Our winemaking partner, Johnson Estate Winery, has been farming here for over a century:

• The vineyard runs on hydropower from Niagara Falls.

• Every seed, stem, and skin is returned to the soil.

• Cover crops and native grasses protect against erosion.

• The farm is a net carbon sink, pulling more CO₂ from the atmosphere than it emits.

We use French-American hybrid grape varietals — Chancellor, Foch, and Vidal Blanc — that are well suited to this climate. That means fewer sprays, healthier vines, and clean fruit that doesn’t need fixing later. These grapes also allow us to make a wine that’s naturally bright, low in alcohol, and refreshing instead of heavy.

There’s nothing added here that doesn’t belong. Just grapes, fermented carefully, stabilized naturally, and canned under clean, controlled conditions. No artificial flavors, no concentrates, and no “natural” flavors or additives.

The result is a bright, zippy sparkling red with great acid, a bit of texture, lots of flavor and not even a little bit of sweetness (you’re welcome).