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Red Wine

Natural reds aren’t radically different from those conventional ones, as conventional reds are generally made more naturally that any other style. The juice is left to stew on the skins (and pips or stems) giving it that deep colour.

Natural reds tend to steer away from the aroma of new oak. Often the fruit is harvested at full ripeness, but isn’t left to hang to build up a jam flavour, which is often the case with conventionals.

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