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their vines thrive on rich clay and loess soils sitting above chunks of ancient limestone bedrock
Haskap and cherry mead
integrating sheep and diverse flora to create a self-sustaining ecosystem
and yields are kept low to ensure concentration and balance
the wines are made in the ancient Cascina cellar using traditional
Marlobobo Bourbon BA Sakuranbobo (2023) Cherry Wine 375ml (14%) Vegan their vines thrive on richSpontaneously fermented cherry wine aged 20 months in a bourbon barrel. No water or yeast added. Fermented solely by native yeast and bacteria from the cherries. Made with local Stevnsbr cherries and cane sugar that is, well not exactly local.
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