This wine is made in a traditional Germanic style that exhibits tropical and floral aromas with hints of apple, peach, and other tree fruits with bright acidity. The grapes were left to hang into November for optimal ripeness, then sorted, crushed, destemmed, and pressed within hours of being picked to maintain freshness. The juice was settled for 48 hours, and fermentation lasted 25 days until there was roughly 6° Brix (or 6% natural sugar) left in the wine. We then chill the wine down to 30°F to halt fermentation. The wine then aged for the next 6 months until bottling. With the correct balance of acid and sweetness achieved this wine can pair with many dishes and desserts and is able to age gracefully for years to come.