The wine spent one week in the hamburger method (open vat fermented in three layers: foot trodden, whole clusters, and destemmed), and then aged 10 months on the lees in 500L Hungarian oak. With…
<p class="MsoNormal">(93 JS) Brimming with fresh peach and apricot aromas with hints of toast and rose. This impressive Condrieu has excellent balance of fruit, fine tannins and lively…
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