Following hand harvesting, the grapes were whole cluster pressed to ensure delicacy in this wine. The juice was cold settled and racked, before fermentation by native yeast ensued. Fermentation temperatures were maintained below 72ºF, and persisted for 14 days before completion to dryness. Following fermentation the wine was racked off its coarse lees, and aged on its fine lees for 6 months, with battonage twice a month. 

ABV: 12% per can

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