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Double overturned training system and unilateral Guyot.
Soft pressing, resting on the skins, controlled fermentation in the tank, hand batonnage, macrofiltration. Bottling after 18 months of aging.
Intense color stands out for a lively freshness and strong minerality. Elegant mouth with good savory momentum. Number of bottles produced about 2,000.
To be combined in the kitchen with shells, crustaceans and strong fish cod / stockfish.
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