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Hand-harvested and stored in small baskets. The grapes are sorted at the winery and pressed after a 12-hour cold soak, which helps prevent oxidation of the must and allows us to reduce the amount of SO2 used in winemaking. Destemmed and whole cluster pressing in a pneumatic press. Fermented in 500L & 600L puncheons and demi-muids (new, second, third, and fourth use). Ageing : Aged on the lees for twelve months with biweekly battonage.
