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Using naturally occurring yeasts found on the grapes, we fermented the juice in 1,500-gallon French oak casks that were temperature-controlled for a cool fermentation to retain all of the grapes' delicate aromas. We selected the best lots of the vintage and then aged the wine nine months in the same large oak casks. Aging in large casks adds another layer of complexity and texture while highlighting the wonderful aromatics of tropical guava, lime zest, and rose petals. The full mouthfeel, mouth-watering acidity and persistent finish make it the ideal wine with a goat cheese salad, smoked salmon mousse, sauteed mussels in lemon-winesauce, or by itself as an aperitif.
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