They don't ferment in stainless steel, so their microflora has ample access to oxygen when it's fermenting. If done right this can lead to a richness that is so so beautiful. What's it like? Spy this year has key lime acidity, and chalky tannins that build with each sip. It drinks like a clean French cidre; a beautiful and textural expression of the fruit. It's got the width of a Werther's Original, without any of the sweetness.
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