Press Sparkling Beverage

Michigan - "Us" is a classic dry sparkling wine. This blend is produced from selected wine grapes from various vineyards, which are hand-harvested and whole-cluster pressed. Only the gently pressed fractions of the juice are used for this cuvee.

Michigan - Blanc is Mawby's most delicate traditional method sparkling wine. This multi-vintage blend is produced from chardonnay and riesling grapes from the Leelanau Peninsula appellation, which are hand-harvested and whole-cluster pressed.

Michigan - Grace is a non-vintage brut rose sparkling wine, produced from pinot noir and chardonnay with a touch of regent added for color and aroma. This multi-vintage blend is produced from grapes from the Leelanau Peninsula, which are hand-harvested and whole-cluster pressed.

Wisconsin- Apple Cider- 5.0% ABV. Everything changes when you bite into a bottle of First Press Traditional Hard Apple Cider. Eyes of friends sparkle. Passion overflows with perhaps the best thing on earth ­ the anticipation of sweet, crisp and tart.

Wisconsin- Apple Cider- 5.0% ABV. Everything changes when you bite into a bottle of First Press Traditional Hard Apple Cider. Eyes of friends sparkle. Passion overflows with perhaps the best thing on earth ­ the anticipation of sweet, crisp and tart.

Wisconsin- Apple Cider- 5.0% ABV. Everything changes when you bite into a bottle of First Press Traditional Hard Apple Cider. Eyes of friends sparkle. Passion overflows with perhaps the best thing on earth ­ the anticipation of sweet, crisp and tart.

Austria - Kremstal - The Kalkspitz (kalk = chalk, spitz = acidity) is made of Grüner Veltliner blended with Zweigelt pressed white, plus small amounts of other white varietals. It has a nice red fruit character, with refreshing acidity and creaminess on the palate.

Washington - After pressing for our traditional red wines, the leftover grapes, or pomace, are rehydrated and refermented. The result is a delightful, low-alcohol natural wine seltzer. Crafted with Cab Sauv, Cinsaut, Malbec, and Syrah. Notes of strawberry and cranberry.

Armenia - Hand harvested grapes are pressed. After a cool 24 hour decantation process,the juice is fermented at14-16°C for 20 days. The second fermentation is carried out in special pressure tanks for 30 days.

Willamette Valley, Oregon - The bubbles are made in the vintage methode champenoise tradition. Hand picked in the Willamette Valley then gently pressed whole cluster in a pneumatic press. The pinot noir and chardonnay cuvees are kept separate and fermented in stainless and oak barrels.

New York- Other FruiCider- 5.0% ABV. Fresh-pressed culinary varietals including McIntosh, Gala, Red Delicious & Pazazz, we ferment with our Belgian house yeast before adding a specially-formulated chai tea. Clarified and carbonated, the result is sparkling and refreshing.

Michigan - We toast to 50 years with the release of our 50th Anniversary Cuvee. This multi-vintage blend is produced from chardonnay and riesling grapes from the Leelanau Peninsula appellation, which are hand-harvested and whole-cluster pressed.

Michigan - Preserved lemon, toasted shortbread and balanced with bright acidity finishing soft. Grapes are hand-picked and whole cluster pressed. Only the cuvee juice fraction is used for this wine. Pairs well with light pasta, scallops, movies and popcorn.