A chuncky wine with a salty finish.

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Hand harvested.
Slow cold pressing.
Fermentation with natural yeast
Aged 14 to 15 months, 12 of which in Burgundy barrels and vat.

Free malolactic fermentation. Full or partial depending on the vintage.

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Food and wine pairing: To be enjoyed on its own, with a ceviche, sea bass tartare or citrus marinated poultry.

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Serving temperature: between 8 and 10 °

Aging potential: 8-10 years.

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