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Sugar: Dry

Alcohol: 12%

Serving temperature: 8-10 ° C

PH: 3.37

Total acid: 6.7 g / l

Maturation: 5 months on fine lees

Fermentation: stainless containers (temp. 10-18 ° C)

Harvesting: late August - early September

Location: 280-350 m above sea level

Soil: sand, marl

Sauvignon Blanc

€10.39Price
0/500
Quantity
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