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Hand harvested.
Vinification in stainless steel tanks.
Traditional method.
24 months on lees.
Non-dosé.

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Food and wine pairing: A precise bubble that we like with Grey gambas from Marennes d'Oléron  or flat oysters from Cancale ...

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Serving temperature: between 8 and 10 °

Aging potential: 8-10 years.

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