“We destem, crush the grüner, and do a 24-hour cold soak on the skins with some stem inclusion to increase aromatics. After a gentle pressing, we then ferment 60% of the juice in acacia barrels to increase texture and mouthfeel and the remainder in stainless. Tasting notes: Aromas of apple pie, pear, white peach, apricot, cinnamon, baking spice, almond, fortune cookie, freshly cut hay, with a white pepper, and a baking spice mouthfeel.”
$27.99
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211-A E. Broad St., Greenville, SC 29601
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