Fermented cold at 45 degrees Fahrenheit two to three weeks in stainless to 11.4% alcohol. Semi-sweet at 4% residual sugar with a snappy acidity up front and a mineral finish. Full of honeysuckle, pear, apricot and nectarine in the nose and mouth. Serve with seafood, sushi, cheeses and fruits. Also complements marinara pastas and Thai food.