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t each château and estate, grapes from selected parcels are hand-harvested and carefully sorted. Fermentation lasts around 10 days, during which gentle daily pump-overs are carried out to achieve optimal color extraction and tannin structure. The wines then undergo malolactic fermentation. Each lot is blended before being transferred into barrels for aging, which lasts approximately 12 months in 225-liter French oak barrels, of which 30% are new oak..
