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Now Philippe's son Damien has taken a more active role in the domaine, starting with the family's exemplary older-vine vineyards.
Chez Livera everything is done by hand—pruning, tilling and harvesting—but now the hands are four instead of just two. Livera owns one of the coldest cellars and malolactic fermentations there are agonizingly slow, resulting in wines with the utmost in depth and complexity.