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Vendredi 13 2021
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Grapes are destemmed by hand in an old, open-top 30hl wooden fermenter. Spontaneous fermentation occurs without temperature control. The grapes are then pressed and left on the skins for two weeks, with regular punching down. After pressing, the fermenting wine is transferred to a used 20hl wooden barrel where it undergoes malolactic fermentation. It ages on the fine lees until bottling in October of the year following harvest. It is neither filtered nor clarified.
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