The wine was whole-bunch pressed with no enzymes, sulphites added at pressing. After an overnight rough-settling, the juice was sent to barrel, with a spontaneous fermentation and ageing taking place…
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The wine was whole-bunch pressed with no enzymes, sulphites added at pressing. After an overnight rough-settling, the juice was sent to barrel, with a spontaneous fermentation and ageing taking place over 10 months in 300 and 500-litre barrels, 20% of which were were new oak.
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