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The grapes are gently destemmed and left to macerate for a short period. It is then soft-pressed and the resulting must is clarified by decanting. The resulting must ferments at a controlled temperature in small French oak barrels where it matures for ten months. The bottled wine was then aged in temperature-controlled rooms.
marinated fish, soups and ministrations
Pinot Blanc, Chardonnay, Picolit