See larger Big Cypress Winery Winemaker Tony LaMantia starts the fermentation by stirring a vat filled with Riesling juice. This incorporates the premier cuvee yeast he has added to the juice to enhance fermentation and produce alcohol.

Photo by JENINE C. OUILLETTE

Big Cypress Winery Winemaker Tony LaMantia starts the fermentation by stirring a vat filled with Riesling juice. This incorporates the premier cuvee yeast he has added to the juice to enhance fermentation and produce alcohol.

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