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60-90 day maceration followed by one year of aging in neutral barrel
representing a revolution in the field of wines obtaining fermentation in bottle
cocoa and heavenly vanilla that all go into our secret recipe
he was fortunate to land a position as régisseur at Comte Armand in Pommard - who placed their trust in his young talent
Billecart-Salmon Cuvee Nicolas Francçois Billecart Vintage 1999 SYRAH 60-90 day maceration followed byThis exceptional cuve was created in 1964 as a tribute to the Houses founder. It results from the blending of grands crus from the classified Cte des Blancs vineyards (Chardonnay) and the Montagne de Reims (Pinot Noir). Its vinification, partially in traditional oak casks, underpins the generous character of this fine, elegant and rich wine.
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