Gewürztraminer is another grape that elicits strong emotions based on some bad experiences with too-sweet too-oily versions. We get it! We approached this wine as a playful experiment: how long can we go letting a ferment sit on its skins? What would it do? Turns out, the answers are (1) more than 200 days, and (2) makes it delicious. Destemmed grapes hang out in egg-shaped fermenters for about eight months, are pressed and rested briefly in barrel. The final wine is dry, textured, and tastes of orange blossoms, rosewater, and bergamot.
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