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Since 1995, he and Director Laurence Brun Vergriette have been striving for maximum quality: draining the vineyard, reducing yields, applying pesticide management and trimming the leaves on both sides of the vine. All of this contributes to growing perfectly ripe, healthy grapes. The vat room was fully renovated and grapes are carefully inspected twice on vibrating sorting tables. The grapes from each vineyard are fermented separately, making it possible to fine-tune the final blend.
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