After crushing and destemming, the grapes go into open vats to ferment on the skins for 56 weeks. Then, theyre pressed into foudre and remain on the lees until spring.
After crushing and destemming, the grapes go into open vats to ferment on the skins for 56 weeks. Then, theyre pressed into foudre and remain on the lees until spring.
Cost - $25
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