Description
Fermentation was with a yeast designed to enhance and retain the natural Chardonnay fruit flavours
Yellow Muscat
put into vat at 12°c during 5 days (cold pre-fermentary) to extract the primary aromas then heat at 18°c to start the fermentation
2 months in bottle before release
Chateau de Saint Lager Brouilly Pet-Nat Fermentation was with a yeast
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