Flavors and aromas of cherry blossom, strawberry and a mouth-watering finish. Whole clusters lightly crushed and left in the press for a few hours, then pressed and fermented at 38 degrees for two months. It retains its freshness and bright fruit in the bottle. At harvest: Brix – 20.0; pH – 3.15; TA – 7.2. At bottling: alc. – 12.7% ; pH – 3.16; TA 7.1. 181 cases made.