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Fermentation takes place in a combination of stainless steel tank and mostly used, or very lightly toasted, barrels.
AGING: Four month elevage in a combo of tank and wood, and then assembled in January after harvest. Bottling takes place in early spring, with only a light filtration and very low addition of SO2.
NOTES: Juicy, white-fleshed fruits and freshness of verbena and white flowers. On the palate, the minerality and vivacity refresh with final notes of citrus fruits! Don't hesitate to decant. Aging potential 3-5 years.