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1 BOTTLE X 75cl.
The grapes ferment in steel tanks at a controlled temperature of about 18 ° C.
Bottling
In spring, the cuvée is made and bottled for the second fermentation.
The base wine used is of a single vintage but coming from different vineyards.
The wine is then aged with its own yeasts for a minimum period of 3 years.
At the moment of perfect ripeness, it is disgorged without adding sugars.
Tell us your interest in this product and we will contact you for more details.
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