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Vincent Girardin Corton-Charlemagne(2004)

After a manual harvest and sorting at the vineyard, the grapes are again sorted at the winery. Following light crushing and total de-stemming the result is placed in vat. A phase of cold pre-maceration precedes the alcoholic fermentation, where the temperature is strictly controlled. During this period the rising cap of grape skins is pushed back down into the vat and the juice from below is sprayed back over the top. At the end of the alcoholic fermentation, pneumatic pressing takes place at low temperature, following which the initial free running juice and the juice from the press are assembled read more...
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Wine Spectator
03/31/07
93/100
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Burghound
7/06
90-93
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International Wine Cellar
9/06
93/100
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Wine Spectator
93/100
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0 of 1 voters found this review helpful.
Wine Spectator
3/07
93/100
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0 of 1 voters found this review helpful.