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The grapes got the old-fashioned foot-stomping treatment and a skin soak overnight before they were whole bunch pressed the next day. The juice went through a fermentation process with native yeast and bacteria in unflavored French oak barrels. After maturing on lees for 7 months, the wine was bottled raw, with no filtration or fining, and just a hint of sulfur.
The flavor profile? Picture the saltiness of a margarita, the tang of lime zest, and the sweetness of honeydew melon.