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Pressing, juice racking, temperature control during the entire process. This Domaine wine underwent malolactic fermentation and is partially aged in 40% French oak for between six and eight months. Southeast-facing vines over 20 years old. After a careful selection of grapes from small parcels in the region, they are gently pressed and undergo temperature-controlled fermentation in stainless steel vats. 10% of the wine is aged in new French oak barrels for 8 months; the rest sees frequent racking before being blended together and bottled.
