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The different grape varieties are vinified separately. The grapes are hand picked, crushed and destemmed prior to fermentation in our concrete vats, with control of temperature and fermentative maceration for two weeks. The malolactic fermentation takes place in Hungarian and French oak barrels. The wines are aged afterwards in the same barrels for 11 months with two of “ bâtonnage”. We can taste red and black berries as well as fig notes. Hints of oak on a fresh mineral background. A rounded up wine with soft tannins
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