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After the malolactic fermentation, the wines are racked and their "élevage" continues on the fine lees that we have preserved.

The wines are aged in oak barrels. The percentage of new barrels used varies from 20 to 50 %, according to the vintage.

Bottling is carried out after a period of "élevage" (maturation) which may be from 16 to 22 months.


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