Description
Hand-harvested in 15-20 kg cases, 24 hours in the cases in a cooling room at 14°C, feet-trod and slow vertical press. Débourbage at 10°C for two to three days, then alcoholic fermentation in stainless steel vat for 15 to 20 days with its own yeasts. 10 mg/L sulfites added at end of alcoholic fermentation (2015 vintage only). Malolactic fermentation. Unfined, unfiltered.
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