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Castell Reynoard Bandol Rose 2016 (750ml)

80% Mourvèdre, 15% Grenache, 5% Cinsault

Grown on three hectares of calcareous clay, grapes are handpicked and then pressed. Directly after, the must is cooled to 8˚C to be racked. Yeast is then added and fermentation begins, stabilized at 17˚C. After six months in the tank, the wine is bottled and the new vintage is released by March first.




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