Made in the traditional way -- Chardonnay picked early, whole-cluster pressed, fermented and aged 9 months in barrel, secondary ferment in bottle, aged 32 months on the lees, disgorged with…
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Made in the traditional way — Chardonnay picked early, whole-cluster pressed, fermented and aged 9 months in barrel, secondary ferment in bottle, aged 32 months on the lees, disgorged with zero dosage. Alcohol11.9% Titratable Acidity (TA)9.2 g/L
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