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Billecart salmon Brut Reserve, Champagne, France NV Plume VINIFICATION: Fermented using natural yeasts Enrico Toro Distillery VINIFICATION: Fermented using natural yeasts in a combination of 60% used barriques and 40% used foudres and left on the lees during the winter refrigerated until bottling without further sulfur addition 30% Chardonnay Fermentation: Long and Low temperatures vinification to preserve freshness and aromas
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