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Sulfured post-ferment in order to discourage malolactic fermentation
Tasted March 2015
Refreshing on the palate
This is a bit finer than usual thanks to the relatively dense but fine-grained tannins though I underscore that finer than usual or not
In these rather claustrophobic times
Thibaud Boudignon, Savennieres Clos Hutte other_regions_italy Sulfured post-ferment in order toNA
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