This was whole-cluster pressed and fermented in stainless steel. Low in alcohol and high in acid, it's bone dry, short, and finishes on the sour side of tart, with a hint of rot.
This was whole-cluster pressed and fermented in stainless steel. Low in alcohol and high in acid, it's bone dry, short, and finishes on the sour side of tart, with a hint of rot.
This was whole-cluster pressed and fermented in stainless steel. Low in alcohol and high in acid, it's bone dry, short, and finishes on the sour side of tart, with a hint of rot.
This was whole-cluster pressed and fermented in stainless steel. Low in alcohol and high in acid, it's bone dry, short, and finishes on the sour side of tart, with a hint of rot.