Barton & Guestier Tasting Notes
The grapes were destalked, the alcoholic fermentation carried out at high temperatures with daily "rack and return", (a new method used for better and more regular extraction). The maceration depends on the grape variety - 4 days for Grenache and more than 15 days for Syrah and Carignan. After the draining off, two types of blend were aged on lees for several months before final blending.
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