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Sextant Clin d´Oeil
Viognier (75%) y Gamay (25%). prensado directo de la Gamay e inicio de fermentación alcohólica con levaduras autóctonas, añadido de la uvas enteras de Viognier, maceración de 10 días y prensado
Jamet Condrieu Vernillon
100% Viognier. prensado directo, deburbado en frío, fermentación alcohólica con levaduras autóctonas en depósitos d
