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The grapes were gently pressed, with very limited skin contact time, at cool temperatures to maximize fruit expression and fine texture. The juice was cool fermented, then aged in stainless steel tanks for 5 months.
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The grapes were gently pressed, with very limited skin contact time, at cool temperatures to maximize fruit expression and fine texture. The juice was cool fermented, then aged in stainless steel tanks for 5 months.
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