2016 Marc Bredif Vouvray Classic Museum Release

The grapes are hand picked with care to avoid any bruising. They then undergo pneumatic pressing. Only the juice that runs naturally from the grapes is used (i.e. not pressed juice), which is left to clarify for 18 to 24 hours. Temperature controlled fermentation at 18 degrees C takes place for two months. The wine is left to mature in vats for 9 months on lees. 

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