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Appellation: Touraine Age of Vines: 40 year old vines on average Yields: 45 hl/ha Pruning Method: Guyot Soil: Clay and Limestone Vinification Method: Fermented for one month at 18-19C (cold fermentation) in 300 hl tanks with indigenous yeasts. Aged on fine lees for six months. Light filtration before bottling and less than 3 g of sulpher at bottling. Tasting Note: Citrus, lemon verbena

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