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spent 24 months in barrel
all the way up to some that have been on their skins for years
Delicious NZ sav blanc made naturally
makes a lot of sense for it as it can really play well with all kinds of foods or situations thanks to all the components of the different grapes
Soft Cheese
Igiea 2006 Piquette Rouge spent 24 months in barrelA fresh equilibrium of balance, tannins and acidity. Intense on the nose with hints of red ripened cherries, leather, blackberries, tobacco and an earthy aftertaste. Best to be enjoyed with good company and hearty food!
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