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Destemmed and crushed harvest. A vatting period of 25 to 30 days. Fermentation temperature below 24°C. Aged for 12 months in vats (without any wood) and 12 months in bottles.
Suggestions for accompaniment
Grilled tuna steak with oriental sauce - Tajine of pork with prunes - Spit-roasted game birds.
The wines of
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