Winemaking
VATTING: the harvest is steeped for 15 days at 5°C, using dry ice; fermentation for 7 days; about 10 days of final maceration
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$ EUR
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VATTING: the harvest is steeped for 15 days at 5°C, using dry ice; fermentation for 7 days; about 10 days of final maceration
1 year in barrels, one third of which are renewed each year