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In 1970 Jean Tardy inherited vineyards from his father. Now, Jean and his son, Guilluame are making the wines together. They are meticulous with strict pruning and careful debudding, minimal treatement of the vines and a careful triage (sorting) at harvest. Only natural yeasts are used and no sugars or enzymes are added. Cuviasons are as much as 20 days during wich temperatures are allowed to raise to as much as 30c. After one post malolactic fermentation racking, the wine is left untouched. They use 50 to 60 percent new oak for Premier Cru wines and 100...
Price: $139.99
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