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Crochet Sancerre ' 2008

Winemaker's Notes:

Harvest is done manually. The Sauvignon Blanc grapes are crushed in a pneumatic press; juice is racked off the heavy lees 18 to 24 hours after crushing; fermentation proceeds under controlled conditions at low temperatures. The wines remain on the lees in stainless steel until March of the following year. The wines are lightly fined and filtered and bottled just prior to the next year's harvest. Malolactic fermentation never occurs.

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Harvest is done manually. The Sauvignon Blanc grapes are crushed in a pneumatic press; juice is racked off the heavy lees 18 to 24 hours after crushing; fermentation proceeds under controlled conditions at low temperatures. The wines remain on the lees in stainless steel until March of the following year. The wines are lightly fined and filtered and bottled just prior to the next year's harvest. Malolactic fermentation never occurs.

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