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Wine Description
The Story
The whole bunches are pressed with pneumatic presses; the juice is then left to settle statically.
Grenache, Clairette, Bourboulenc and Picpoul are put into temperature-controlled, stainless steel tanks and fermented at a temperature of around 18°c. They add freshness, structure and sparkle to the blend. Roussanne and Picardan are barrel-fermented and aged to bring out the best of their character, before blending with wine made from the oth...
