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Vinifikation The grapes come from 67-year-old bush vines growing on fractured granite soils and heavy clay soils. Alcoholic fermentation took place in open fermenters with regular punch-downs. After fermentation, the wine remained on the skins for another 3-5 days to extract more color and tannins. The wine was aged for 18 months in new French barriques from Vicard in Nevers.
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