The low yielding Pinot Noir blocks were harvested at optimum ripeness. All clones were harvested and made separately. The parcels were cold macerated at 8-10 degrees for around five days…
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The low yielding Pinot Noir blocks were harvested at optimum ripeness. All clones were harvested and made separately. The parcels were cold macerated at 8-10 degrees for around five days before being warmed and inoculated with selected yeasts. The wine was aged in French oak while undergoing malolactic fermentation.
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