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    Mont Pelé

    Tech Sheet

    Terroir, Climate, Soil

    Clayey calcareous soils with a surface area of 6.35 hectares. The year of vine planting was 1985.

    How the wine is made

    Fermentation is completed in temperature-controlled tanks with added yeast and lasts 5-6 months revealing a fresh and aromatic wine.
    The parcel is harvested at 13 degrees potential abv and sorted carefully before pressing occurs.
    This wine is best drunk between 3-4 years

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