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Harvested at the cool of night, the fruit was pressed directly off skins and cold-settled for three days. The juice was then racked and allowed to start fermenting. Once fermentation was complete, the wine underwent weekly lees stirring for a total of six weeks until it was finally racked, filtered, and bottled. The nose is floral with some pear, lychee, and honey. This youthful and textural wine finishes with a refreshing acidity that will keep you coming back for more.
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