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100% Pinot Noir. All estate-fruit. Maceration on the skins for about 8 hours to achieve the desired hue. After primary fermentation, a long, slow secondary fermentation at low temperature followed by twelve months aging sur lie in bottle before disgorgemen
100% Pinot Noir. All estate-fruit. Maceration on the skins for about 8 hours to achieve the desired hue. After primary fermentation, a long, slow secondary fermentation at low temperature followed by twelve months aging sur lie in bottle before disgorgement.
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