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Age of vineyards: variable from 25 to 5 years winemaking:
Harvesting beginning of October, manual harvesting, transporting the small chests,
destemming, fermentation in stainless steel tanks, fermentation temperature from 25 to 28 ° C,
maceration for 15-20 days, draining and draining of the marc, stripping and beginning of aging in steel
in March-May Aging: minimum 5 years of which at least 3 in wooden barrels of 40 Hl oak.
and tonneaux in oak French from 3.50 Hl Bottle aging: minimum 4 months
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