Description
Fermentation with indigenous yeasts at 16°C
while the Gavarini shows a bit more volume
Brother Charles was the first to market it in local markets
Traditional yet easy-going style of red wine
with the removal of the grapes from the stalks and soft pressing of the grapes
2020 Clos du Jaugueyron, Margaux, France Arretxea Fermentation with indigenous yeasts atThe top wine at the estate. Old vines of Cab Sauv, Merlot, and Cabernet Franc within the clos. Aged for 12 months in wood, which about 70% is new.
Exchange/Return Notes
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