From the winery: "75% directly pressed and barrel fermented / 25% fermented on skins with a total maceration of nearly three months. This wine has depths of a light red or orange wine, but it drinks more like a white. Chamomile, persimmon, cardamom, citrus peel, and white pepper highlight the aromas. The mouthfeel is saline and viscous followed by a touch of firm tannin and driving acidity."
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