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AOP Languedoc
Slow ripening and late harvesting (late September to mid-October) are the secrets to obtaining ripe, healthy, concentrated grapes. This also favors the extraction of color and aromas during fermentation and maceration. The grapes are harvested by hand and transported to the winery in containers. The grapes are destemmed, then placed in stainless steel vats for 15 to 20 days of maceration. Part of the wine is then racked and put into barrels for 8 months.
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