Additional information
| Weight | 2 lbs |
|---|---|
| Vinifiaction | Sorted in the vineyards, pressed with whole clusters, ambient yeast fermentation, blocked malolactic conversion, aged for 15-18 months on the lees in demi-muids and/or barrels (new and 1-2 years old), blended and aged for an additional few months in steel tanks, filtered. |
| Terroir: | From two plots in Brézé, sandy-clay soils over soft limestone bedrocks. |
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