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80% Grenache, 10% Syrah, 10% Cinsault
Hand-harvested on 09/04/23, sorted in the vineyard and on a sorting table in the cellar.De-stemming and crushing. Cold maceration for 48 hours. Indigenous yeasts, light pumping over during maceration Fermentation in stainless steel vats for 18 days, aging in stainless steel vats for 5 months.
Not fined.Bottled on February 15, 2024 (fruit day)
3 biodynamic practices in the cellar.
Vintage 2023 was awarded with 93/100 by Revue du Vin de France
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