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100% Cinsault
Hand-picked on 13/9/24, hand-sorted in the vineyard.
Destemming, crushing, 48-hour cold maceration. Native yeasts, light pumping over during maceration. Fermentation at 20°C for 10 days, malolactic fermentation.Aged on lees for 4 months.
Unfined, unfiltered.
Bottled on 24/2/25.1 biodynamic practice.
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