The Distant Journey
The cellar smelled of damp stone and the sharp, yeasty tang of fermentation, a scent that had become as familiar to my nostrils as the rhythm of my own breathing. I stood before the oak vats, my hands stained with the purple residue of crushed grapes, watching the foam rise and fall in a slow, hypnotic dance. It was a quiet sort of work, this tending to the vintages, a labor that required...
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