Close to a 60/40 blend of Weissburgunder and Grauburgunder (Pinot Blanc and Pinot Gris) fermented for 3-4 weeks on the skins, pressed and moved to a 2500-liter oak cask. It then matures for 10 months on the lees before a light filtration and a tiny addition of sulfur at bottling. Textured and exotic.
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