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From Manciat's oldest vines, at 30-35 years old, on a gentle, stony slope of clay-limestone soils. These are some of Jean's favorite vines.
Direct pressed followed by 24-48 hours cooling of the juices. Native yeast fermentation with nine months aging in stainless steel tanks. 3 grams of sulfur added at pressing and 50-70mg at bottling.
