Winemaker Notes: "This vintage was fermented with native yeast, without the addition of sulfur dioxide, and was aged for 3 years prior to bottling, leaving it unfined and unfiltered. Cultivation takes place in marl soil, imparting a light sedimentation that is a natural consequence. The outcome is a fresh and unadulterated wine, showcasing abundant citrus and stone fruit aromas, as well as a spiciness and nutty nuance that is common in slightly aged Chardonnays, especially from the Jura region." Biodynamic farming
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