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<<< The grapes are macerated, 80% whole-cluster, 20% destemmed, for 15 to 20 days. It is fermented and aged in concrete and wooden tronconic vats from 30 to 50hl in size. No pump-overs, pigeages, rackings or filtration. 1 to 1.5 grams of S02 are added at bottling.