100% Fer Servadou. One week whole cluster fermentation, gentle pressing, and then a blending of free-run and pressed juices.
Nicolas Carmarans, "Entre les Eaux" 2019
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Nicolas Carmarans, "Maximus" 2019
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100% Fer Servadou. One week whole cluster fermentation, gentle pressing, and then a blending of free-run and pressed juices.