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The cellar

After a slow pressing, the juice is lightly extracted and fermented in stainless steel tanks during two weeks to one month. To protect the fragile flavours, the temperature of the fermentation is controled to stay between 19 et 21 degr├ęs C.

Following the fermentation, the wine will spend from 20 to 24 months in the ageing cellar to reach enough maturity before bottling.
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