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The grapes were harvested at an average of 24 degrees balling. 60% of the wine was fermented in stainless steel tanks (unwooded) and 40% was fermented in French oak barrels (20% new barrels). The wine was left on the lees for five months before blending and bottling.
Variety: ChardonnayVintage: 2015ABV: 13.5%Vol: 750ml
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