Additional information
Weight | 2 lbs |
---|---|
Vinification | Native yeast fermentation takes place in 60% oak and 40% in stainless steel vats. No malolactic fermentation. 10 mg/L of SO2 added at press. Base vintage: 2017. |
Elevage | 60 months sur-lie under cork closure. Bottled with zero dosage. |
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