A blend of Gevrey parcels planted between 1950 and 1980. Traditional methods with open vat fermentation, native yeasts, and no additives except a bit of sulfur following malolactic fermention.
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A blend of Gevrey parcels planted between 1950 and 1980. Traditional methods with open vat fermentation, native yeasts, and no additives except a bit of sulfur following malolactic fermention.
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