Description
From four parcels in clay-limestone. 100% destemmed grapes. Five-day cold soak. One-week fermentation with wild yeast. 19 days total maceration. Limited pump overs at the beginning of fermentation then no pump overs or just one per day. 100% malolactic in barrels and barrel ageing 11 months in 100% used French oak- 600 liter casks.
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