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$54.00

After crushing, the juice spends at least two weeks macerating on its lees; sulfur is never added. Fermentation occurs in small stainless steel vats at low temperatures. Two rackings are done early in the fermentation process to remove the heavy deposits and a third is done after three weeks. This wine is then left on the fine lees in stainless steel for one year before being bottled.

Current Stock:
Width:
4.65 (in)
Height:
16.00 (in)
Depth:
4.65 (in)
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