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The Troon Vineyard crew picking the grapes they grew. This is Vermentino bound for Troon Black Label Vermentino after a year in barrel.   There's not much to it. You pick the grapes, crush them by foot, de-stem if needed and dump them in a fermenter. The fermenter, a one-ton macro-bin sits under the old oak tree behind the winery. After a few days the fermentation begins.
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