The wine spent one week in the hamburger method (open vat fermented in three layers: foot trodden, whole clusters, and destemmed), and then aged 10 months on the lees in 500L Hungarian oak. With little to no botrytis, this is more on the tea spectrum than fruit, zero oxidative notes, and more creamy in lieu of tannic grip. While not a skin contact wine in the general sense, if served chilled, let this one come up to cellar temperature.
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