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Louis Jadot Givry 2017


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The harvest is manual in small crates in order to preserve the integrity of the fruit. The grapes are then carefully sorted by hand and then de-stemmed. The grapes are macerated in open wooden or stainless steel vats for 3 to 4 weeks. The vats are punched twice a day during fermentation. Aging lasts about 18 months in our cooperage's barrels, about a third of which are new.

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