Fossil & Till was started in 2013 as a project between three friends with the goal of producing unorthodox, naturally made wines in the Finger Lakes. Inspired by natural winemaking from regions like the Loire and Beaujolais, Fossil & Till focuses on a minimalist approach to winemaking: native yeast fermentation, no additions of acids, sugars, or enzymes, little to no fining or filtration, and minimal additions of sulfur. For the first vintage in 2013, they created a pétillant naturel- a traditional method used to make sparkling wines that predates the Champagne method.