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"This is a play on the label image of an eye. Also a reaction to the fact that everyone in my facility told me it was a bad idea to put Chardonnay on the skins. I did anyway.
Maceration of 4 days on the skins, pressed into Qveri to finish ferment, elevage 10 months in neutral barrels for 10 months, before bottling unfined, unfiltered, zero added S02."
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