Description
Method: The Pinot Noir was 100% whole bunch fermented then pressed after seven days
Fermented and aged 30 months in 100% new oak
citrus oil—with a cut that carries through the finish
probably the closest to Vouvray in profile of all Chidaine’s Montlouis wines
2022 Giacomo Conterno Cerretta Barbera d'Alba Piedmont, Italy Vincent Leflaive Method: The Pinot Noir wasAged for two years in large botti.
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