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Mathieu Gandon: Saveur Brut Schlumberger Fermentation takes place in an Fermentation takes place in an upright wooden fermentation vat at 25 to 27 °C with cultured yeasts and around 50 days of maceration under a submerged cap Spontaneous fermentation is followed by maceration and aging in French oak In addition to the freshness and clarity of its aromatic profile The Saveur cuvée (“flavor”) is a wonderful wine for a summer evening
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