De-stemmed berries were cold soaked for 14 days . During fermentation in a combination of open and closed stainless steel fermenters, the cap was punched down and pump-over techniques were used to e
De-stemmed berries were cold soaked for 14 days . During fermentation in a combination of open and closed stainless steel fermenters, the cap was punched down and pump-over techniques were used to e
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