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"The juice is extracted with infinite care in our air-bag press. The slow, gentle pressing avoids crushing the stalks and pips. The must starts fermenting of its own accord thanks to the natural yeast present in the juice, and the fermentation generally lasts from 4 to 10 weeks. It is carried out in stainless-steel vats equipped with temperature control, a medium which maximises the expression of this variety's aromas."

  • Year: 2014
  • Dominant Varietal: Riesling

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Domaine Paul Blanck Riesling Classique 2014 750ml

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Item #14465

Domaine Paul Blanck Riesling Classique 2014 750ml

country: France/region: Alsace

Availability: Out of stock

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